Dates add a sweet counterpoint to these spicy gingerbread cookies.
From EatingWell: November/December 1998
Yield: About 5 dozen cookies
Active Time: 45 minutes
Total Time: 1 1/2 hours
- 1 1/2 cups chopped dates, divided
- 1/2 cup hot water
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups packed light brown sugar
- 1/4 cup molasses
- 2 tablespoons canola oil
- 2 tablespoons sugar
- Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
- Soak 1/2 cup dates in hot water in a small bowl for 10 minutes.
- Meanwhile, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt in a large bowl. Stir in remaining 1 cup dates. Set aside.
- Puree soaked dates with their liquid in a food processor until smooth. Add eggs, brown sugar, molasses and oil; process until creamy. Make a well in the dry ingredients. Add wet ingredients and stir until just combined. (Do not overmix.)
- Separate the dough into 5 equal pieces and divide between prepared baking sheets. With dampened hands, form each piece into a 1 1/2-by-13-inch log. Sprinkle with sugar.
- Bake logs, 1 sheet at a time, until golden brown and firm, about 25 minutes. Let cool on a wire rack for 10 minutes. Loosen logs with a metal spatula and slide onto rack to cool completely. Cut each log into 1-inch slices. Store in an airtight container.
Nutrition Per cookie:
80 calories; 1 g fat (0 g sat, 0 g mono); 7 mg cholesterol; 18 g carbohydrates; 1 g protein; 1 g fiber; 68 mg sodium; 61 mg potassium.
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1/2 other carbohydrate