| 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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