Name: Fruity Cookies
Ingredients: 1/3 c Prunes; 2 tb Water; 1 tb Corn syrup; 1/3 c Sugar; 1/3 c Firmly packed brown sugar; 1/4 c Water; 2 tb Skim milk; 2 ts Vanilla extract; 1 ts Instant espresso coffee granules; 1 c All-purpose flour; 1 1/2 ts Pumpkin pie spice; 1 ts Baking soda; 1/4 ts Salt; 1 1/2 c Quick-cooking oatmeal, uncooked; 3/4 c Dried cranberries; 1/2 c Golden raisins; Vegetable cooking spray

Indeed, a person who lives in the exercise of faith and love, and who finds by experience that it is good for him to draw near to God, will not need to be told how often he must pray, any more than how often he must converse with an earthly friend. Those whom we love, we love to be much with. Love is the best casuist, and either resolves or prevents a thousand scruples and questions, which may perplex those who only serve God from principles of constraint and fear. A believer will account those his happiest days, when he has most leisure and most liberty of spirit for the exercise of prayer.

John Newton

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables		Desserts	55	Servings

INGREDIENTS

1/3	c	Prunes
2	tb	Water
1	tb	Corn syrup
1/3	c	Sugar
1/3	c	Firmly packed brown sugar
1/4	c	Water
2	tb	Skim milk
2	ts	Vanilla extract
1	ts	Instant espresso coffee granules
1	c	All-purpose flour
1 1/2	ts	Pumpkin pie spice
1	ts	Baking soda
1/4	ts	Salt
1 1/2	c	Quick-cooking oatmeal, uncooked
3/4	c	Dried cranberries
1/2	c	Golden raisins
		Vegetable cooking spray

INSTRUCTIONS

Combine prunes, water, and corn syrup in food processor; cover and process
until smooth.
Combine prune mixture, sugar, and next 5 ingredients in a large bowl; beat
at medium speed of a mixer 1 minute or until well blended.
Combine flour and next 3 ingredients; add to puree mixture, stirring well.
Add oatmeal, cranberries, and raisins; stir well.
Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets coated
with cooking spray. Bake at 350 degrees for 12 minutes. Remove from pans,
and let cool on wire racks. Yield: 55 cookies (serving size: 1 cookie).
Per serving: 34 Calories; 0g Fat (5% calories from fat); 1g Protein; 8g
Carbohydrate; 0mg Cholesterol; 56mg Sodium
NOTES : Store in an airtight container.
Recipe by: Cooking Light, Sept 1994, page 135
Posted to MC-Recipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.

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