INGREDIENTS

½ Cup      Butter, softened
½ Cup      Sugar
¼ Cup      Molasses
1               Egg
1¾ Cup    All-purpose flour
1 Cup       Pitted prunes, moist
1tsp          Baking soda
½ tsp        Salt
½ tsp        Cinnamon
½ tsp        Ginger
½ tsp        Cloves
Pinch        Cardamom, (ground)

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METHOD:

• Use two sheet pans lined with parchment paper.

• In a mixer, cream the butter and sugar for 2 minutes on medium speed, beat in the egg and molasses.

• In a food processor add the flour, baking soda, salt, spices and prunes pulse till prunes are coarsely chopped (not pureed).

• Add the wet mixture to the mixing bowl and beat lightly just to incorporate.

• Scoop into a 2-inch balls with ice cream scooper. Place 2 inches apart on the sheet pans.

• Bake the cookies 7 minutes at 350°. Space evenly near the middle of the oven.

• The cookies will appear too soft but will continue to cook on the sheet pans for 5 minutes when taken from the oven. Cool on a cooling rack and enjoy! So good.
   

TIP:

• Sub out the prunes with dried cherries, craisins, apricots or raisins (or a combination).

• You can also chop half a cup of your favorite nuts. Make sure to chop and toast first in a non-stick dry pan before folding into the batter.

• Keep in an airtight container for as long as they last to keep their chewiness.