| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Chocolate, Cookies |
48 |
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 |
| 2 |
c |
Confectioner's sugar |
| 2 |
|
To 3 Tbsp skim milk; approx. |
|
|
Unsweetened cocoa powder; for dusting |
INSTRUCTIONS
Preheat oven to 350=B0. Spray a large nonstick cookie sheet with vegetable
oil spray. Sift the flour, cocoa, baking powder and salt together. Set
aside. Mix together the oil, sugar, 1 tsp. vanilla and the egg whites until
well combined. Stir in the flour mixture. Chill for one hour. Using a 1/2
Tbsp. measure, scoop the dough onto the cookie sheet, leaving 2 inches
between cookies. Bake for 8-10 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 tsp. vanilla unsil pasty. Add 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 : Diane Mott Davidson, Killer Pancakes
Posted to MC-Recipe Digest V1 #223
Date: Sun, 22 Sep 1996 19:35:36 -0400
From: Robertal Banghart <bobbi744@sojourn.com>
NOTES : MCformatting and posted by bobbi744@sojourn.com
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