Almost Fat-Free Ginger Cookies

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2 cups All-purpose flour
3/4 cup Prune Butter (see below)
1 Tbs ground ginger
1/2 cup sugar
2 tsp baking soda
1 egg
1 1/2 tsp ground cinnamon
1/4 cup molasses
1/2 tsp ground cloves
1/2 tsp salt
Sugar for rolling

Preheat oven to 350F. Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt.

In a large bowl with electric mixer, beat Prune Butter and sugar until well-blended. Beat in egg and molasses until well-blended. Stir in flour mixture until completely mixed.

Place a little sugar in a medium bowl. Scoop out heaping teaspoonfuls of mixture. Using your palms, roll into 3/4-inch balls and drop into the sugar. Roll to cover the surface completely; then place balls 2 inches apart on ungreased baking sheets.

Bake until cookies are slightly rounded and tops appear lightly browned and crackles. Remove baking sheets to wire racks to cool slightly. Then, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely. Repeat with remaining cookie dough and sugar. Store in airtight containers.

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