| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Non-, Categorized |
24 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Semisweet chocolate chips — |
|
|
Mini-morsels |
| 1/3 |
c |
Sugar |
| 3/4 |
ts |
Baking powder |
| 1 |
tb |
Water |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Egg |
| 1 |
|
Egg white |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine first 4 ingredients in a large bowl. Combine water and next 3
ingredients; add to flour mixture, stirring until well-blended (dough will
be dry.)
Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8
times. Shape dough into a 16 inch long roll. Place roll on a baking sheet
coated with cooking spray, and flatten roll to 1 inch thickness.
Bake at 350F for 25 minutes. Remove roll from baking sheet to wire rack,
and let cool 10 minutes. Cut roll diagonally into 24 (1/2 inch) slices, and
place, cut sides down, on baking sheet. Reduce oven temp. to 325F, and bake
10 more minutes. Turn cookies over and bake an additional 10 minutes
(cookies will be slightly soft in center but will haren as they cool.)
Remove from baking sheet; let cool completely on wire rack. Yield: 2 dozen
(serving size: 1 cookie.)
Recipe By : Cooking Light Magazine 3/95 page 132
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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