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    Chewy Molasses Cookies


    Source of Recipe


    Eating Well, September 1997

    List of Ingredients




    2 cups all-purpose flour
    2 teaspoons baking soda
    1/2 teaspoon salt
    1 1/4 teaspoons ground cinnamon
    1/2 teaspoon ground cloves
    1/2 teaspoon ground ginger
    1 large egg white
    1 1/4 cups granulated sugar
    1/2 cup fruit puree fat replacement-homemade or store-bought
    1/4 cup canola oil
    1/4 cup molasses

    Recipe



    In a medium bowl, whisk flour, baking soda, salt, cinnamon, cloves and ginger. In a large mixing bowl, whisk egg white, 1 cup sugar, fruit puree, oil and molasses. Add dry ingredients and stir gently until combined. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight. Preheat oven to 375ºF. Coat 2 baking sheets with nonstick spray or line them with parchment paper. Place remaining 1/4 cup sugar in a shallow dish. Scoop out dough by the scant tablespoonful and, with lightly oiled hands, roll into 1-inch balls. Roll balls in sugar and place 2 inches apart on prepared baking sheets. Bake cookies, 1 sheet at a time, for 10 to 15 minutes, or until golden on the bottom. Transfer to a wire rack to cool. (The cookies will keep for up to 4 days in a tightly covered cookie tin. Freeze for longer storage.) Yield: 2 dozen.

 

 

 

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