1/2 cup packed brown sugar
1 tablespoon prune puree
3/4 cup molasses
1/3 cup unsweetened apple juice
3 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Beat the brown sugar, prune puree, and molasses with an electric mixer until smooth. Add the apple juice and beat again. Add the flour, baking soda, ginger, cinnamon, and salt and beat until well mixed. Covered and refrigerate for at least 3 hours.
Preheat the oven to 350 degrees and put parchment paper on two baking sheets (or spray the sheets with nonstick cooking spray.)
Rolled the chilled dough into balls about the size of a large marble. Arrange the balls on the baking sheets and flatten them slightly with a glass with flour on the bottom of the glass to prevent sticking. Bake for 10 to 12 minutes or until the cookies are lightly browned.
For extra-crisp cookies, bake for an additional minute. Cool the cookies on a wire rack. Repeat until all the cookies are baked.
Recipe makes approximately 30 - 36 cookies.
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