Recipe - Chocolate Dunking Cookies

One half cup Margarine; (1 stick)
One half cup Sugar;
One fourth cup Brown sugar;
Dry sugar substitute equal
To One fourth cup sugar;
1 teaspoon Vanilla;
One half cup Egg whites;
2 cup Allpurpose flour;
One fourth cup Cocoa;
One half cup Baking soda;
One fourth teaspoon 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
portion, 1" by 4". Place dough on cookie sheets that have sprayed
with pam spray or lined with aluminum foil. Bake at 350 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 One fourth c
allpurpose flour and 1 One half t cimmamon to the flour and other dry
ingredients. Lemon Dunkin' Cookies. Omit cocoa. Add 1 t lemon
flavoring and grated rind from 1 lemon along with the vanilla, and
add One fourth cup of allpurpose flour to the flour and other dry
ingredients.

Food exchanges per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 93, FAT: 4g, CHO: 13g, Na: 33mg, PRO: 2g, CHO: 0

Source: Desserts for Diabetics by Mabel Cavaiani, R. D.

Brought to you and yours via Nancy O'Brion and her MealMaster.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip