Reviewed: Jun. 10, 2008

Made these into 10 mini loaves. Also made some changes: used about 2 tbsp. each of honey and molasses in place of sugar, added about 1/4 cup canned pumpkin; added nutmeg and cloves; used raisins, prunes, dried apple, dried pear, dried apricots, cranberries, walnuts, and almonds as filler; added some wheat germ; sprinkled with sifted powdered sugar. The first day they tasted just OK, but I put them in the fridge and the next few days they tasted better and better. Very dense and chewy. Next time I might try added a bit of almond liquor.

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Reviewer:

Laura

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jun. 8, 2008

Finally a low fat cookie that actually tastes good! I made about 30 medium sized cookies, and added some wheat germ when I ran out of whole wheat flour. I also reduced the sugar to 2/3 cup and the sweetness was perfect. Just make sure to watch carefully as they cook, because even if they don't look done on top, they may be burning on the bottom!

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Reviewer:

abfoodie

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Reviewed: May 23, 2008

these cookies truly are delicious! and nutritious, I'm sure. I used honey as a substitute for sugar. Also, I added 1/2 cup of fresh strawberries because I didn't have dates, and that made the cookie very juicy, fragrant, and irresistible.

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Kris5

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Reviewed: Jan. 18, 2008

These were so good!! I made them as a cookie. I didn't have much dried fruit on hand, but used raisins, a dried strawberry fruit bar, and some cut-up marshmallow. I also added a half cup of oats for more filler. I realized I was out of ginger, but added the nutmeg/cloves like the other reviewer suggested. These almost had a molasses taste to them. I will make again. Wonder if there is a way to cut down on the sugar, though, without sacrificing too much flavor. Delicious!

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Reviewer:

alyson_a

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

This recipe makes delicious cookies. I also added 1/4 t. cloves and 1/4 t. nutmeg, to add a little additional spiceness.

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Reviewer:

JoeRayDay

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Dec. 13, 2004

This was truly a crowd pleaser. I made mini fruitcakes using three mini loaf pans, and baked for 40 minutes. Great gift idea also, wrapped in holiday plastic saran wrap and tied with ribbon!

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Reviewer:

SUZYELMORE

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Reviewed: Nov. 19, 2004

I did like this as a cookie. I only used raisins, sliced almonds, and diced, dried apricots for the fillers. It is a sweet,chewy cookie that I'm sure is very low fat since it does'nt have any eggs or oil. Be sure to grease your cookie sheet and I suggest rolling the dough with lightly buttered hands to form balls rather than just spooning them onto the cookie sheet.

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