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1
In a medium bowl; whisk flour, baking soda, salt, cinnamon, cloves and ginger.
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2
In a large mixing bowl, whisk egg white, 1 cup sugar, fruit puree, oil and molasses.
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3
Add dry ingredients and stir gently until combined.
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4
Cover with plastic wrap and refrigerate until firm at least 2 hours or overnight.
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5
Preheat over to 375F.
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6
Coat 2 baking sheets with nonstick spray or line them with parchment paper.
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7
Place remaining 1/4 cup sugar in a shallow dish.
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8
Scoop out dough by the scant tablespoonful and, with lightly oiled hands, roll into 1-inch balls.
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9
Roll balls in sugar and place 2-inches apart on prepared baking sheets.
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10
Bake cookies, 1 sheet at a time, for 10-15 minutes or until golden on the bottom.
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11
Transfer to a wire rack to cool.
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12
(The cookies will keep for up to 4 days in a tightly covered tin.
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13
Freeze for longer storage.)
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14
Fruit Puree Fat Replacement: Cut fruit into eighths (do not core); place in a heavy medium saucepan.
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15
Add water, lemon juice and lecithin and bring to a simmer.
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16
Reduce heat to low; cover and simmer, stirring and mashing fruit occasionally, until mushy, 35-45 minutes.
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17
Let cool slightly.
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18
Press through a fine sieve (or food mill fitted with a fine grate) into a bowl.
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19
(It will have an applesauce-like texture).
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20
Let cool completely.
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21
(The fruit puree will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months).
