Fruit Cake Cookies
|Whole wheat flour||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking soda||1 Teaspoon|
|Prune puree||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Bran flake and raisin cereal||2 Cup (32 tbs)|
|Chopped dried apricots||1⁄4 Cup (4 tbs)|
|Chopped dried pineapple||1⁄4 Cup (4 tbs)|
|Dried cranberries/Golden raisins||1⁄4 Cup (4 tbs)|
1. In a large bowl, combine the flour, sugar, and baking soda, and stir to mix well. Add the Prune Puree, honey, and vanilla extract, and stir to mix well. Fold in the cereal and dried fruits.
2. Coat a baking sheet with nonstick cooking spray. Drop rounded teaspoonfuls of dough onto the baking sheet, placing them 1 1/2 inches apart. Slightly flatten each cookie with the tip of a spoon. (Note that the dough will be slightly crumbly, so that you may have to press it together lightly to make it hold its shape.)
3. Bake at 350 °F for 9 to 10 minutes, or until lightly browned. Cool the cookies on the pan for 1 minute. Then transfer the cookies to wire racks, and cool completely.