Sweet revenge
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| ⅔ | cup | Cocoa powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Ground allspice |
| ¼ | teaspoon | Ground cloves |
| 1 | teaspoon | Vanilla |
| 5 | tablespoons | Stick margarine, room temp |
| 1 | cup | Packed brown sugar |
| ⅓ | cup | Nonfat yogurt |
| 2 | larges | Egg whites |
| ½ | cup | White sugar |
Directions
FIRST INGREDIENTS
ADDED INGREDIENTS
Mix first ingredients in a bowl. Cream together the remaining ingredients except for the white sugar. Gradually add flour mixture. Blend well. Cover bowl and refrigerate for 2 hours. Heat oven to 375 deg f. Have cookie sheet(s) ready. Put granulated sugar in a small bowl. Roll tablespoons full of dough into 1" balls. Roll balls in granulated sugar. Place on cookie sheets 1" apart. Bake for 8 - 10 minutes or until set. Cool on wire rack.
Store airtight for up to 3 weeks. Makes about 48 cookies. Per cookie: 80 calories, 1¾ g fat, 13 g carbohydrates. Each cookie = 19% calories from fat.
Posted to Digest eat-lf.v096.n241 From: Chris Woods <cmwoods@...> Date: Sat, 7 Dec 1996 19:50:11 -0500 (EST)