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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 12 |
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This recipe was taken from Eating Well magazine. These cookies do require a lot of preparation, however, they are worth it! 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 |
1/4 cup canola oil |
1/4 cup molasses |
2 medium ripe but firm pears, well washed |
2 medium apples, well washed |
3/4 cup water |
1 tablespoon lemon juice |
1 tablespoon lecithin granules |
Directions:
1. In a medium bowl; whisk flour, baking soda, salt, cinnamon, cloves and ginger.
2. In a large mixing bowl, whisk egg white, 1 cup sugar, fruit puree, oil and molasses.
3. Add dry ingredients and stir gently until combined.
4. Cover with plastic wrap and refrigerate until firm at least 2 hours or overnight.
5. Preheat over to 375°F.
6. Coat 2 baking sheets with nonstick spray or line them with parchment paper.
7. Place remaining 1/4 cup sugar in a shallow dish.
8. Scoop out dough by the scant tablespoonful and, with lightly oiled hands, roll into 1-inch balls.
9. Roll balls in sugar and place 2-inches apart on prepared baking sheets.
10. Bake cookies, 1 sheet at a time, for 10-15 minutes or until golden on the bottom.
11. Transfer to a wire rack to cool.
12. (The cookies will keep for up to 4 days in a tightly covered tin. Freeze for longer storage.)
13. Fruit Puree Fat Replacement: Cut fruit into eighths (do not core); place in a heavy medium saucepan.
14. Add water, lemon juice and lecithin and bring to a simmer.
15. Reduce heat to low; cover and simmer, stirring and mashing fruit occasionally, until mushy, 35-45 minutes.
16. Let cool slightly.
17. Press through a fine sieve (or food mill fitted with a fine grate) into a bowl. (It will have an applesauce-like texture).
18. Let cool completely.
19. (The fruit puree will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months).
20. Makes about 1 3/4 cups.
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