Chewy Molasses Cookies

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 large egg
• 1 1/4 cups granulated sugar
• 1/4 cup canola oil
• 1/4 cup molasses
• 2 medium ripe but firm pears, well washed
• 2 medium apples, well washed
• 3/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon lecithin granules

Recipe

• 1 in a medium bowl; whisk flour, baking soda, salt, cinnamon, cloves and ginger.
• 2 in a large mixing bowl, whisk egg , 1 cup sugar, fruit puree, oil and molasses.
• 3 add dry ingredients and stir gently until combined.
• 4 cover with plastic wrap and refrigerate until firm at least 2 hours or overnight.
• 5 preheat over to 375°f.
• 6 coat 2 baking sheets with nonstick spray or line them with parchment paper.
• 7 place remaining 1/4 cup sugar in a shallow dish.
• 8 scoop out dough by the scant tablespoonful and, with lightly oiled hands, roll into 1-inch balls.
• 9 roll balls in sugar and place 2-inches apart on prepared baking sheets.
• 10 bake cookies, 1 sheet at a time, for 10-15 minutes or until golden on the bottom.
• 11 transfer to a wire rack to cool.
• 12 (the cookies will keep for up to 4 days in a tightly covered tin. freeze for longer storage.)
• 13 fruit puree fat replacement: cut fruit into eighths (do not core); place in a heavy medium saucepan.
• 14 add water, lemon juice and lecithin and bring to a simmer.
• 15 reduce heat to low; cover and simmer, stirring and mashing fruit occasionally, until mushy, 35-45 minutes.
• 16 let cool slightly.
• 17 press through a fine sieve (or food mill fitted with a fine grate) into a bowl. (it will have an applesauce-like texture).
• 18 let cool completely.
• 19 (the fruit puree will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months).
• 20 makes about 1 3/4 cups.