| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | 32 | servings | |
INGREDIENTS
| 2/3 | c | Light brown sugar; (packed) |
| 1/3 | c | Granulated sugar; plus |
| 1 1/2 | tb | Granulated sugar |
| 4 | tb | Unsalted butter; cut into pieces |
| 1 | ts | Vanilla extract |
| 2 | lg | Egg whites |
| 3/4 | c | Dutch cocoa powder; sifted |
| 3/4 | c | Flour |
| 1 | pn | Salt |
INSTRUCTIONS
Heat oven to 350 degrees. In an electric mixer, combine brown sugar, 1/3 cup granulated sugar, butter, and vanilla, and mix on medium-high speed until well combined. Add egg whites, and mix until combined. In a small bowl, whisk together cocoa, flour, and salt. Add to sugar-and-butter mixture, and mix on medium until flour is completely incorporated. Turn this mixture out onto a piece of parchment or wax paper, and roll into a 1 3/4- by 8 1/2-inch log. Chill for at least 1 hour or overnight. Remove paper, and slice log crosswise into 1/4-inch thick pieces. Place remaining 1 1/2 tablespoons granulated sugar in a small bowl, and dip each piece of dough in sugar, coating all sides; transfer to parchment-lined baking sheet 1 inch apart. Bake about 14 minutes for chewy cookies; for crisp cookies, bake 2 to 3 minutes longer. Slide the paper and cookies onto a wire rack to cool completely. Makes about 32 cookies. Each cookie: 62 calories, 2 g fat, 4mg cholesterol, 10g carbohydrate, 23mg sodium, 1g protein, 0g dietary fiber. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 35 Calories (kcal); 1g Total Fat; (37% calories from fat); 1g Protein; 5g Carbohydrate; 4mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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