Oh, I have SO many good recipes to share.......
ALASKA MOLASSES COOKIES
(This is a great, reduced-fat cookie -- apple sauce takes the place of more than half the butter or shortening giving these cookies a delightfully light flavor.)
1 cup applesauce
1 cup "Sugar in the Raw"
1 cup light brown sugar, loosely packed
6 tablespoons butter, softened
6 tablespoons vegetable shortening
1/2 cup dark molasses
2 large eggs
1 tsp real vanilla extract
1 teaspoon fresh grated ginger
2 cups all-purpose flour
2 cups whole wheat pastry flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground cloves
3/4 cups chopped walnuts
3/4 cups chopped pecans
1 cup dark raisins
Cooking spray
RECIPE METHOD
Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.
Combine applesauce, 1 cup sugar, and butter; beat with a mixer at medium speed until well blended (about 3 minutes). Add molasses, egg, vanilla and ginger; beat well.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (flours through cloves), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating until blended. Reduce mixer speed; blend in nuts and raisins. Cover and freeze dough 30 minutes or until firm, or refrigerate overnight.
Preheat oven to 375 degrees F.
With moist hands, shape dough into approx. 60 (1.5-inch) balls. Place 3 inches apart on four baking sheets coated with cooking spray. Bake each sheet (separately!) at 375 degrees-F for 8 to 10 minutes. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
Nutrition Facts
Serving size 1 cookie
88 calories (22 calories from fat)
4.5g total fat (2.5g saturated - 1.5g mono - 1.0g poly)
141mg sodium
12mg cholesterol
20g carbohydrates
2g dietary fiber
2.5g protein
Recipe [adapted slightly] reprinted by permission of "Cooking Light" Magazine. All rights reserved.
(See
www.food.cookinglight.com)
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NOTES:
Nuts & raisins optional. You can leave them out and significantly reduce the fat and carb content - or add just the raisins and not affect the fat or carb count but only slightly.
If you like sweeter cookies, you can lightly toss each ball in a dish of sugar in the raw before placing on baking sheet. But what I specifically like about these cookies is their light and not overly sweet flavor.
