| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegtime4 |
42 |
servings |
INGREDIENTS
| 1/2 |
c |
Margarine; softened (1 stick) |
| 4 |
oz |
Unsweetened chocolate; melted |
| 1 |
c |
Packed light brown sugar |
| 1/4 |
c |
Granulated sugar |
| 8 |
oz |
Firm silken tofu |
|
|
Drained and mashed |
| 2 |
ts |
Vanilla extract |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
c |
Unbleached all-purpose flour |
| 1 |
c |
Confectioners' sugar |
INSTRUCTIONS
MAKES 42 COOKIES VEGAN
The tops of these cookies "crinkle" or crack when baked, creating an
attractive contrast between the dark chocolate cookie and the white
confectioners' sugar on top.
In heavy-duty mixer, or large bowl using sturdy hand mixer, beat
margarine, chocolate, and brown and granulated sugars until light and
fluffy. Beat in tofu until well blended. Beat in vanilla, baking
powder and salt. Add flour in batches, beating well after each
addition. Transfer dough to small bowl, cover and chill overnight.
Preheat oven to 350 degrees. Lightly grease one or more cookie sheets.
Place confectioners' sugar into small bowl. Scoop dough by level
tablespoonfuls and roll into balls. Drop into confectioners' sugar
and roll to coat. Place cookies 2 inches apart on prepared cookie
sheet(s).
Bake until set, about 15 minutes. Let cookies rest on sheet 5
minutes, then remove to wire racks to cool. (Store cookies in
airtight container at cool room temperature up to I week.)
PER COOKIE: 94 CAL.: 1G PROT.; 4G TOTAL FAT (1G SAT. FAT); 15G CARB.;
0 CHOL.: 90MG SOD.: 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.
Recipe by: Vegetarian Times, December 1997, page 38
Converted by MM_Buster v2.0l.
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