Serves: 36
Total Calories: 85

GINGERBREAD PEOPLE:
3 cups bleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cloves
1/4 teaspoon salt
1/4 cup canola oil
1/4 cup pureed pitted prune
3 tablespoons unsalted butter or stick margarine, softened
1/3 cup firmly packed dark brown sugar
1 egg
1/2 cup dark molasses
2 teaspoons vanilla extract
1 teaspoon grated orange zest or lemon zest

ICING:
1 cup powdered sugar
2 to 2 1/2 tablespoons hot water
1/8 teaspoon vanilla, orange, or lemon extract
1 to 2 drop food coloring (optional)

1. In a large bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, cloves, and salt set aside.

2. In a medium bowl with an electric mixer, combine the oil, prune puree, butter, brown sugar, and egg beat on medium speed until smooth, 1 minute. Add the molasses, vanilla, and zest and continue beating until well combined, about 2 minutes. Gradually add the flour mixture when dough becomes too thick for the mixer, continue beating with a wooden spoon until smooth, about 3 minutes total.

3. Divide the dough into 3 sections roll each between 2 sheets of plastic wrap to 1/4-inch thickness. Transfer each dough sheet to a baking sheet, with the plastic wrap still attached, stacking them in three layers. Freeze the dough with the baking sheet, at least 1 hour and up to 2 days.

4. Preheat the oven to 375°F. Spray 2 baking sheets with nonstick cooking spray.

5. Peel off one of the sheets of plastic wrap from a rolled portion of the dough, set the wrap back in place, and remove the wrap on the other side. Lay the dough, loosened sheet down, on a work surface. Cut the dough with a 3-inch gingerbread man cutter. Place the cookies on the prepared baking sheet, 2 inches apart, and bake until just barely dark, about 7-10 minutes. Repeat with the remaining dough. Cool on a rack.

6. To make the icing, in a small bowl, combine the sugar, 2 Tbsp of the hot water, and the vanilla, orange, or lemon extract stir until smooth. If the icing is too thick, add a few more drops of water. Color with food coloring, if desired. When the cookies are completely cool, decorate with icing.

Note: To make prune puree, place 1/3 cup dried pitted prunes (about 6) and 2 Tbsp water in a food processor pulse several times until finely chopped. Makes about 1/4 cup.

EXCHANGES
1 Carbohydrate
1/2 Fat

NUTRITION FACTS
Calories 99
Calories from Fat 25
Total Fat 3g
Saturated Fat 1g
Cholesterol 8mg
Sodium 54mg
Carbohydrate 17g
Dietary Fiber 0g
Sugars 8g
Protein 1g

Nutritional Facts:

Serves: 36
Total Calories: 85
Calories from Fat: 17

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