Low Fat Molasses Cookies

3/4 cup raisins 
1/3 cup water,hot 
1 cup sugar 
1/4 cup molasses 
1 egg // (or 2 egg whites) 
2 1/4 cup flour 
2 teaspoon baking soda 
1 teaspoon cinnamon 
1 teaspoon ginger 
1/2 teaspoon cloves 
1/4 teaspoon salt 
1/4 cup sugar 

In a food processor bowl with a metal blade, 
combine raisins and hot water. 
Cover; process 2 to 3 minutes or until pureed. 
In a large bowl, combine raisin mixture,
1 cup sugar, molasses and egg; blend well. 
Lightly spoon flour into measuring cup; level off. 
Stir in flour, baking soda, cinnamon, ginger, cloves and salt; mix well. Cover with plastic wrap; refrigerate 2 to 3 hours for easier handling.
Heat oven to 350F. Shape dough into 1-inch balls; roll in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. 
Bake at 350F for 8 to 12 minutes or until set. 
Cool 1 minute; remove from cookie sheets.
HIGH ALTITUDE - Above 3500 feet: Decrease sugar to 3/4 cup. 
Bake as directed.
Note: I keep my hands slightly wet when shaping cookies so the dough doesn't stick to my hands. 
Source: Pillsbury Classic Cookbook

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