Ginger Cookies ( 1PP)

as seen on Weightingfor50's blog

Servings - approx. 48 cookies ( 4 doz.)   Serving size - 1 cookie   PP per serving - 1 point+

Calories - 46,   Total Fat - 0.2g,   Carb. - 11g,   Protein - 0.8g,   Fiber - 0.2g

3/4 cup brown sugar, packed

1 container ( 2.5oz) baby food, dried prune puree flavor

1/4 cup molasses

1 egg

2 1/4 cup all purpose flour ( you can sub part for whole wheat pastry flour if you like)

2 tsp. ground ginger

1 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp. kosher salt

1 tsp. baking soda

approx. 1/4 cup of granulated sugar for coating

1.  In a large bowl, combine the brown sugar, baby food puree, molasses, and egg.  Whisk or mix well with hand mixer.  Set aside.   In another bowl, combine the flour, ginger, cinnamon, cloves, salt, and baking soda.  

2.  Mix the dry into the wet and combine well.  Mixture will seem dry.  Don't worry.  Dump onto a sheet of waxed paper and form into a disc.  Cover well and put into the refrigerator for at least two hours or overnight.  

3.  Preheat oven to 350 degrees F.  Line a baking sheet with parchment or nonstick foil.  ( recommended because these cookies do not have any fat in them and they need this kind of surface so they don't stick)  Using about a TBS of dough at a time, form into balls.  Roll balls in sugar and place on baking sheet about an  inch to two inches apart.  Bake for 10 - 12 minutes.  Cool on rack.