Yield: 30 Servings
Measure | Ingredient |
---|---|
¼ cup | Margarine; softened |
⅔ cup | Sugar |
½ cup | Nonfat buttermilk |
1 teaspoon | Vanilla extract |
2 \N | Egg whites |
1½ cup | All-purpose flour |
½ cup | Unsweetened cocoa |
1 teaspoon | Baking soda |
¼ teaspoon | Salt |
\N \N | 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