| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Cookies, Desserts |
30 |
Servings |
INGREDIENTS
| 1/4 |
c |
Margarine; softened |
| 2/3 |
c |
Sugar |
| 1/2 |
c |
Nonfat buttermilk |
| 1 |
ts |
Vanilla extract |
| 2 |
|
Egg whites |
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Unsweetened cocoa |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
|
|
Vegetable cooking spray |
| 2 |
ts |
Sifted powdered sugar |
INSTRUCTIONS
Cream margarine; add 2/3 cup sugar, and beat at medium speed of an electric
mixer until blended. Add buttermilk, vanilla, and egg whites; beat well.
Combine flour, cocoa, baking soda, and salt; add to creamed mixture, mixing
well.
Drop dough by tablespoonfuls 2 inches apart onto cookie sheets coated with
cooking spray. Bake at 350 deg for 7 minutes. Remove from pan, and cool
completely on wire racks. Sprinkle with powdered sugar. Yield: 2-1/2 dozen
(serving size: 1 cookie).
Recipe by: Cooking Light, May/June 1993, page 159
Posted to MC-Recipe Digest V1 #949 by Cperrine99 <Cperrine99@aol.com> on
Dec 8, 1997
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