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Ingredients Edit

Directions Edit

  1. Cream margarine and sugar together at medium speed until light and fluffy.
  2. Add flavorings and egg whites, and mix at medium speed for 1 minute, scraping down bowl before and after adding flavorings and egg whites.
  3. Stir flour, cocoa, baking powder and salt together to blend well; add to creamy mixture.
  4. Mix at medium speed to blend well.
  5. Cover and refrigerate from 3 hours to overnight.
  6. Return dough to room temperature.
  7. Roll our on a lightly floured board to ¼ thick.
  8. Cut with a 2½" round cutter or an equivalent cutter.
  9. Place on cookie sheets that have been sprayed with pan spray or lined with aluminum foil.
  10. Bake at 350°F for 10 to 12 minutes, or until cookies are almost firm.
  11. Remove cookies to a wire rack and cool to room temperature.

Note Edit

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.

Nutritional information Edit

Food exchanges per servings: 1 starch/bread exchange + 1 fat exchange calories: 115, fat: 5g, cho: 16g, na: 98 mg, pro: 2g, cholesterol: 0

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