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