CRACKLE-TOP GINGER DATE COOKIES

Crackle-Top Ginger Date Cookies image

Provided by Elly in Canada

Categories Dessert

Time 38m

Yield 48 cookies

Number Of Ingredients 15

1 cup pitted dates, chopped
1/4 cup boiling water
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 large egg
1 cup brown sugar, lightly packed
2 tablespoons molasses
2 tablespoons butter, melted
2 1/2 tablespoons granulated sugar

Steps:

Preheat oven to 350º F (180º C). Spray baking sheet with non-stick cooking spray or line with parchment paper.
In a small bowl, soak 3/4 cup of the chopped dates in the boiling water for 15 minutes.
Meanwhile, in a large bowl, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
Add egg, brown sugar, molasses, and butter to date and water mixture, and mix until well combined.
Make a well in the centre of the dry ingredients.
Pour in the liquid ingredients and stir until combined. Stir in remaining 1/4 cup chopped dates.
Cover cookie dough with plastic wrap and refrigerate 1 hour.
With lightly floured hands, roll cookie dough into 1-inch (2.5cm) balls, then roll in granulated sugar.
Place 2 inches apart on prepared baking sheets. Bake 8-10 minutes or until cookie dough is still soft when lightly touched. Cool completely on rack. Store cookies in a cookie jar or a tightly sealed container.

Nutrition Facts : Calories 60.1, Fat 0.7, SaturatedFat 0.3, Cholesterol 5.7, Sodium 44.7, Carbohydrate 13.1, Fiber 0.5, Sugar 7.9, Protein 0.8