---------- Recipe via Meal-Master (tm) v8.02

     Title: Chocolate Dunking Cookies
Categories: Diabetic, Desserts, Cookies
     Yield: 36 servings

   1/2 c  Margarine
   1/2 c  Sugar
   1/4 c  Brown sugar
   1/4 c  Sugar substitute
     1 ts Vanilla
   1/2 c  Egg whites
     2 c  All-purpose flour
   1/4 c  Cocoa
   1/2 c  Baking soda
   1/4 ts Salt

 Cream margarine, sugars and sugar substitute together until light
 and fluffy. Add vanilla and egg whites, and mix at medium speed
 until creamy, scraping down the bowl before and after adding
 vanilla and egg whites. Stir flour, cocoa, baking soda, and salt
 together to blend and add to creamy mixture. Mix at medium speed to
 blend. Cover and refrigerate to 1 to 24 hours.

 Return dough to room temperature.  Roll out on a lightly floured
 board to form a 12" square. Cut across dough a 4" intervals to give
 3 slices which 4" wide and 12" long. Cut each slice in 12 equal
 portions, 1" by 4". Place dough on cookie sheets that have sprayed
 with pam spray or lined with aluminum foil. Bake at 350 F for about
 10 minutes, or until cookies are firm. Remove them to a wire rack
 and cool to room temperature.

 Variations:

 Cinnamon Dunkin' Cookies:

 Omit Cocoa. Add 1/4 c all-purpose flour and 1-1/2 ts cimmamon to
 the flour and other dry ingredients.

 Lemon Dunkin' Cookies:

 Omit cocoa. Add 1 ts lemon flavoring and grated rind from 1 lemon
 along with the vanilla, and add 1/4 cup of all-purpose flour to the
 flour and other dry ingredients.

 Per serving: 1 Starch/bread + 1 Fat
 CAL: 93, FAT: 4 g, CHO: 13 g, Na: 33 mg, PRO: 2 g, CHO: 0

 Recipe by Desserts for Diabetics by Mabel Cavaiani, R. D.

 Brought to you and yours via Nancy O'Brion and her Meal-Master.

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