Care package chocolate sugar cookies
2 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg whites | |
| ¼ | cup | Butter or margarine; melted |
| 1 | tablespoon | Water |
| 1 | teaspoon | Vanilla extract |
| 1⅓ | cup | All-purpose flour |
| ¾ | cup | Sugar |
| ¼ | cup | Sugar to roll balls in |
| ⅓ | cup | Cocoa powder |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| Peanut butter glaze | ||
Directions
*Preheat oven to 350 degrees. Lightly coat cookie sheet with vegetable oil spray. *In medium bowl, slightly beat egg whites; stir in melted butter, water and vanilla. *In another bowl, stir together flour, ¾ c sugar, cocoa, baking powder, baking soda, and salt; stir in egg mixture until well blended. *Shape into 1-inch balls; roll balls in remaining ¼ c sugar. Place 2 inches apart on cookie sheet; press balls with flat bottom of glass. *Bake 6-8 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool completely. Drizzle with glaze. Note: to make glaze, put ½ cup peanut butter chips and 1 teaspoon shortening in a small , microwave bowl. Microwave on high for 30 to 45 seconds, just until chips are melted and mixture is smooth when stirred; use immediately per cookie: 95 cal; 1g pro, 16g carb, 3g fat (29%), 5 mg chol, 107mg sodium
Source: Eat to Live, Miami Herald, 9/5/96 formatted by Lisa Crawford