Thursday, April 16, 2015

Molasses Spice Cookies

If cookies are what you are craving, you might want to try the "Molasses Spice Cookies" (page 433). The recipe uses molasses as part of the sweetener (along with sugar), and a list of spices that you might find in pumpkin pie - ginger, cinnamon, and allspice. And, as you might expect, the recipe also calls for margarine, in this case ¼ cup. However, I have been so pleased with the results of my fat-free baking efforts lately that I wasn't at all daunted by substituting ½ cup applesauce for the margarine. (Pureed prunes would also have worked here, since the cookies are already a nice brown shade from the molasses). The instructions say to form the dough into two logs, wrap in plastic, and chill for at least one hour, at which point you are to cut thin slices off of each log to put on the cookie sheet and bake. I'm not sure, but I think the fact that I didn't use margarine interfered with being able to slice the dough. The dough didn't firm up, as I'm thinking it might have had I used  margarine. But this did not stop me from forging ahead. I simply formed dough balls instead of dough slices, placed those on the cookie sheet, and baked as directed. These cookies were delicious, and I can't imagine the flavor was compromised whatsoever by my modifications. As the recipe notes say, these cookies are wonderful with a cup of hot tea.

Keeping it "McDougall Friendly" checklist:

  • Omit the margarine and substitute ½ cup of either applesauce or prune purée.
  • Use whole wheat pastry flour instead of all purpose (white) flour.

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