Chocolate Dunking Cookies

---------- Recipe via Meal-Master (tm) v8.02

Title: CHOCOLATE DUNKING COOKIES
Categories: Diabetic, Desserts, Cookies
Yield: 36 servings

1/2 c Margarine; (1 stick)
1/2 c Sugar;
1/4 c Brown sugar;
Dry sugar substitute equal
To 1/4 cup sugar;
1 ts Vanilla;
1/2 c Egg whites;
2 c All-purpose flour;
1/4 c Cocoa;
1/2 c Baking soda;
1/4 ts Salt;

Cream margarine, sugars and sugar substitute together
until light and fluffy. Add vanilla and egg whites,
and mix at medium speed until creamy, scraping down
the bowl before and after adding vanilla and egg
whites. Stir flour, cocoa, baking soda and salt
together to blend and add to creamy mixture. Mix at
medium speed to blend. Cover and refrigerate to 1 to
24 hours.
Return dough to room temperature. Roll out on a
lightly floured board to form a 12' square. Cut
across dough a 4" intervals to give 3 slices which 4"
wide and 12" long. Cut each slice in 12 equal
portion, 1" by 4". Place dough on cookie sheets that
have sprayed with pam spray or lined with aluminum
foil. Bake at 350 for about 10 minutes, or until
cookies are firm. Remove them to a wire rack and cool
to room temperature.
Variations: Cinnamon Dunkin' Cookies. Omit Cocoa.
Add 1/4 c all-purpose flour and 1 1/2 t cimmamon to
the flour and other dry ingredients. Lemon Dunkin'
Cookies. Omit cocoa. Add 1 t lemon flavoring and
grated rind from 1 lemon along with the vanilla, and
add 1/4 cup of all-purpose flour to the flour and
other dry ingredients.

Food exchanges per serving: 1 STRACH/BREAD EXCHANGE +
1 FAT EXCHANGE CAL: 93, FAT: 4g, CHO: 13g, Na: 33mg,
PRO: 2g, CHO: 0

Source: Desserts for Diabetics by Mabel Cavaiani, R. D.

Brought to you and yours via Nancy O'Brion and her
Meal-Master.

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