| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookies, Low fat | 36 | Servings | |
INGREDIENTS
| 3/4 | c | Flour |
| 1/2 | c | Unsweetened cocoa powder |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/4 | c | Canola oil |
| 1 | c | Sugar |
| 1 1/2 | ts | Vanilla extract |
| 4 | Egg whites; unbeaten | |
| 1 1/2 | c | Confectioner's sugar |
| 3 | tb | Skim milk |
| Additional unsweetened cocoa |
INSTRUCTIONS
Preheat oven to 350 degrees. Spray a large non-stick cookie sheet with vegetable oil spray. Sift together flour, cocoa, baking powder, and salt together; set aside. Mix together the oil, sugar, 1 teaspoon of vanilla, and the egg whites, until well combined. Stir in the flour mixture. Chill one hour. Using a 1/2 tablespoon measure, scoop the dough onto the cookie sheet, leaving 2 inches between cookies. Bake for 10 minutes or until the cookies are puffed and cooked through. Do not overcook. Transfer the cookies to a rack and cool completely. Mix together the confectioners' sugar, skim milk, and remaining 1/2 teaspoon vanilla until pasty. Add more skim milk if necessary. Spread a small amount of vanilla frosting on each cookie. Put the cookies back on the rack, dust lightly with cocoa powder, and allow the frosting to dry. Recipe by: Mystery Novel Posted to TNT Recipes Digest by jaclyn@itexas.net (Jack Dickson) on Apr 10, 1998
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