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Title: Chocolate Peppermint Cookies
Categories: Diabetic Cookie Dessert
Yield: 36 Servings
| 1 | c | Margarine (2 sticks) |
| 1 1/3 | c | Sugar |
| 1 | ts | Peppermint; flavoring |
| 1/2 | c | Egg; whites at room temperature |
| 3 | c | All-purpose flour |
| 1/2 | c | Cocoa; |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
Cream margarine and sugar together at medium speed until light and fluffy. Add flavorings and egg whites, and mix at medium speed for 1 minute, scraping down bowl before and after adding flavorings and egg whites. Stir flour, cocoa, baking powder and salt together to blend well; add to creamy mixture. Mix at medium speed to blend well. Cover and refrigerate from 3 hours to overnight. Return dough to room temperature. Roll our on a lightly floured board to 1/4 thick. Cut with a 2 1/2 round cutter or an equivalent cutter. Place on cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes, or until cookies are almost firm. Remove cookies to a wire rack and cool to room temperature.
NOTE: Cookies will be soft if kept in an airtight container. If you want them crisp, freeze them or keep them in a container that isn't airtight.
Food exchanges per servings: 1 bread and 1 fat Calories: 115, FAT: 5g, CHO: 16g, Na: 98mg, PRO: 2g, Cholesterol: 0
Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you by Nancy O'Brion and her Meal-Master From the files of Al Rice, North PoleAlaska, Feb 1994
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