Maggie, I know people often use applesauce or prune purée to reduce fat, and it works up to a point; but the texture really changes. The same would be true for sugar reduction with fruit purée (if that's what you're thinking of). Adding the liquid in applesauce to a soft oatmeal cookie might be welcome, but in other cookies — a crunchy sugar cookie,for instance — it wouldn't be a good choice. Also, you'd be adding the flavor of whatever purée you choose. For these reasons, I suspect we won't be exploring how to reduce sugar by substituting fruit purée. Thanks for the suggestion, though — PJH

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