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.