Fat Free Ginger Cookies

1 cup packed brown sugar
1 jar (2.5-ounce) baby-food prunes (first stage)
1/4 cup molasses
1/4 cup egg substitute
2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp each, ground cinnamon and baking soda
1/4 tsp ground cloves
1/4 cup granulated white sugar
Optional: 2 Tbsp grated fresh ginger root (for a stronger ginger
taste)

In a large bowl, beat the brown sugar, prunes, molasses and egg substitute
until smooth. Combine the remaining ingredients (including the optional
fresh ginger, if using) except the white sugar; thoroughly stir into the
wet mixture. Cover and refrigerate at least 2 hours, or overnight. Preheat
oven to 350 F. Spray a cookie sheet with canola or olive oil. Form
the dough into small, walnut-sized balls, roll in the sugar and place 2
inches apart on the cookie sheet. Bake 10-12 minutes. Cool on a wire rack.
Makes 4 dozen.

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