3/4 cup raisins
1/3 cup water, hot
1 cup sugar
1/4 cup molasses
1 each egg // or 2 egg whites
2 1/4 cup flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt
1/4 cup sugar
Directions
Calories per serving: 45 Fat grams per serving: 0 Approx. Cook
Time: 12 Cholesterol per serving: 4mg In a food processor bowl with
a metal blade, combine raisins and hot water. Cover; process 2 to 3
minutes or until pureed. In a large bowl, combine raisin mixture, 1
cup sugar, molasses and egg; blend well. Lightly spoon flour into
measuring cup; level off. Stir in flour, baking soda, cinnamon,
ginger, cloves and salt; mix well. Cover with plastic wrap;
refrigerate 2 to 3 hours for easier handling.
Heat oven to 350F. Shape dough into 1-inch balls; roll in 1/4 cup
sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350F
for 8 to 12 minutes or until set. Cool 1 minute; remove from cookie
sheets.
HIGH ALTITUDE - Above 3500 feet: Decrease sugar to 3/4 cup. Bake as
directed.
Note: I keep my hands slightly wet when shaping cookies so the dough
doesn't stick to my hands. Source: Pillsbury Classic Cookbook
Servings: 1 servings
Lowfat Molasses Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; Diet; Healthy; Low Fat
The History of Recipes
We can track the history of `recipes` back into antiquity, at least as far back into history as the Egyptians, and quite possibly further than that. Interesting though that is, generally, these early recipes were just basic hieroglyphic instructions for meal preparation.
Later on, in Roman times around 25BC a man called Apicius compiled a collection of documents describing recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into appetizers, main course and dessert, something we still use today. Aspicius informs us how the early Romans used a wide range of spices, including many that are still in use today like thyme, fennel and asafoetida. During the following few centuries, the rich families of Wesstern Europe strove to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down popular recipes of the day. By the advent of the 1900s, cooking publications are starting to become popular as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Lowfat Molasses Cookies recipe.
