1 c Margarine
1 1/3 c Sugar
1 ts Peppermint flavoring
1/2 c Egg whites;
- at room temperature
3 c All-purpose flour
1/2 c Cocoa
2 ts Baking powder
1/4 ts Salt
Cream margarine and sugar together at medium speed until light and
fluffy. Add flavorings and egg whites, and mix at medium speed for
1 minute, scraping down bowl before and after adding flavorings and
egg whites. Stir flour, cocoa, baking powder, and salt together to
blend well; add to creamy mixture. Mix at medium speed to blend
well. Cover and refrigerate from 3 hours to overnight.
Return dough to room temperature. Roll our on a lightly floured
board to 1/4 thick. Cut with a 2-1/2" round cutter or an equivalent
cutter. Place on cookie sheets that have been sprayed with pan
spray or lined with aluminum foil. Bake at 350°F for 10 to
12 minutes, or until cookies are almost firm. Remove cookies to a
wire rack and cool to room temperature.
Note:
Cookies will be soft if kept in an airtight container. If you want
them crisp, freeze them or keep them in a container that isn't
airtight.
Exchanges: 1 Starch/bread + 1 Fat
Per serving: 115 Cal, 5 g Fat, 16 g Cho, 98 mg Na, 2 g Pro,
0 mg Cholesterol
Recipe by Desserts for Diabetics by Mabel Cavaiani, R. D.
