| 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
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