INGREDIENTS

INSTRUCTIONS

Preheat oven to 350F.  Into a medium bowl, sift together flour, ginger,
baking soda, cinnamon, cloves, and salt.
In a large bowl with electric mixer, beat shortening until soft, 1 minute.
Gradually add sugar and continue beating until mixture is light and fluffy.
Beat in egg and molasses until well-blended.
Stir in flour mixture until completely mixed.
Place a little sugar in a medium bowl.  Scoop out heaping teaspoonfuls of
mixture.  Using your palms, roll into 3/4-inch balls and drop into the
sugar.  Roll to cover the surgace completely; then place balls 2 inches
apart on ungreased baking sheets.
Bake until cookies are slightly rounded and tops appear lightly browned and
crackles.  Remove baking sheets to wire racks to cool slightly. The, using
a metal pancake turner or palette knife, remove cookies to wire racks to
cool completely.  Repeat with remaining cookie dough and sugar. Store in
airtight containers.
Source:  "The Complete Cookie Book" by Elizabeth Wolf Cohen
Notes:  The cookies have 70.4 calores (42.7% from fat) and 3.4g fat each.
They were delicious and easy to make.
The Chef's Comments: "Yesterday i took a cookie recipe that I wanted to
try, and I made exactly according to the recipe (it was great!) and then I
made another batch, using the Prune Butter technique. For cookies, the book
suggests replacing all of the fat with Prune Butter, and removing as much
sugar as 1/2 to 2/3 the amount of Prune Butter used, to keep sweetness
consistent witht he original recipe.  The low-fat recipe was a difficult
texture to work with, and they didn't spread out nicely when cooking. They
remained little clumps.  But they did taste very good. I have a hard time
telling the difference between the two, believe it or not. Who would have
thought substituting prunes for crisco was a wise choice??" - Lisa
From: Lisa Date: 09-08-96 (12:38) The Polka Dot Cottage, a BBS with a taste
of home. 1-973-822-3627
Posted to MC-Recipe Digest V1 #713 by Lisa Clarke <lisa@gaf.com> on Aug 1,
97

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