Yield: 12 Servings
|3 tablespoons||All-purpose flour|
|3 tablespoons||Quick-cooking oats|
|2 tablespoons||Finely chopped almonds|
|1 tablespoon||Unsweetened cocoa|
|2 tablespoons||Margarine; melted|
|½ teaspoon||Vanilla extract|
|¼ teaspoon||Almond extract|
|3 \N||Egg whites; lightly beaten|
|\N \N||Vegetable cooking spray|
Combine the first 6 ingredients in a medium bowl. Combine margarine, extracts, and egg whites; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened.
Coat baking sheets with cooking spray; using a finger, trace 12 (3-inch) circles on baking sheets. Spoon 1 tablespoon batter into center of each circle; spread batter to outside edge of each circle. Bake at 350 degrees for 10 minutes or until edges appear dry.
Remove cookies from pan immediately, and place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form cookie cups, and let cool completely. Yield: 1 dozen (serving size: 1 cookie). NOTES : This recipe is featured with KONA COFFEE ICE MILK IN CHOCOLATE COOKIE CUPS, Page 100.
Recipe by: Cooking Light, Jul/Aug 1995, page 101 Posted to MC-Recipe Digest V1 #949 by Cperrine99<Cperrine99@...> on Dec 8, 1997