Yield: 30 Servings
|¼ cup||Margarine; softened|
|½ cup||Nonfat buttermilk|
|1 teaspoon||Vanilla extract|
|1½ cup||All-purpose flour|
|½ cup||Unsweetened cocoa|
|1 teaspoon||Baking soda|
|Vegetable cooking spray|
|2 teaspoons||Sifted powdered sugar|
Cream margarine; add ⅔ cup sugar, and beat at medium speed of an electric mixer until blended. Add buttermilk, vanilla, and egg whites; beat well.
Combine flour, cocoa, baking soda, and salt; add to creamed mixture, mixing well.
Drop dough by tablespoonfuls 2 inches apart onto cookie sheets coated with cooking spray. Bake at 350 deg for 7 minutes. Remove from pan, and cool completely on wire racks. Sprinkle with powdered sugar. Yield: 2-½ dozen (serving size: 1 cookie).
Recipe by: Cooking Light, May/June 1993, page 159 Posted to MC-Recipe Digest V1 #949 by Cperrine99<Cperrine99@...> on Dec 8, 1997