2 1/4 c Cake (not self rising) flour 3/4 c Sugar
1 ts Baking soda 3/4 c Light-brown sugar, packed
1 ts Salt 1 Egg
3/4 c Prune puree or prepared 2 Egg whites
Prune butter (see below). 2 ts Vanilla extract
2 tb Butter or margarine 1 1/4 c Semi-sweet choc. chips
Heat oven to 375 f. Coat baking sheets with non-stick cooking spray.
In medium bowl, with wire whisk, combine cake flour, baking soda, and
salt; set aside. In a large bowl, with electric mixer on medium
speed, beat together prune puree, butter, sugar, brown sugar, egg,
egg whites and vanilla 2 minutes or until creamy and light. With
mixer on low speed, beat in dry ingredients just until incorporated.
By hand, stir in chocolate chips. Drop by rounded tablespoonsful
onto baking sheets; flatten slightly with back of spoon. Bake 10 to
12 minutes, until lightly browned around the edges. Let cookies cool
on pan on wire rack 10 minutes before transferring to wire racks to
cool completely.
PRUNE PUREE: To make 1 cup, combine 1 1/3 cup pitted prunes and 6
tbs. of water in container of food processor. Pulse on and off until
prunes are very finely chopped. Measure out 3/4 c. puree and set
aside (the remaining 1/4 c. puree can be used as a spread in place of
butter or fruit preserves.)
Nutritional Info: 96 cal.; 1 g. pro.; 2 g. fat; 19 g. carb.; 100 mg.
sodium; 5 mg. chol.
Yields
40 cookies
