Preheat the oven to 350 degrees F.
In a large bowl, whisk together the unbleached flour, cinnamon, ginger, baking soda and salt. Set aside.
Using a hand held mixer or a standing mixer, cream together the orange juice, butter, prune butter, sugar, egg, molasses and vinegar for about 2 minutes, or until the mixture noticeably lightens in color.
Turn the speed down to low and add the dry ingredients into the creamed mixture. Mix just long enough to blend - do not over mix or it will become tough. Prepare cookie sheets by lining with parchment paper or spraying with nonstick cooking spray.
Form the dough into 1-inch balls. Place on the cookie sheet about 1 inch apart and flatten slightly.
Brush with the nonfat milk and sprinkle with the remaining 3/4 cup sugar for a shiny, crunchy glaze. Bake for 12 to 14 minuts, until the center of each cookie is set. Remove from oven and allow to cool. Makes 26-30 cookies.
Prune Butter
Ingredients:
2 cups (9oz) pitted prunes
2/3 cups boiling water
Method:
In a food processor fitted with the metal blade or in a blender, chop the prunes. With the machine running, pour the water through the feed tube. Continue running the machine until the mixture is smooth, 2 to 3 minutes. Stop the machine occasionally and scrape down the sides. There will be a few small chunks of prunes left unpureed, which is fine. The prune butter will keep, coverd and refrigerated, for up to 2 weeks. |