Chocolate Crinkles

Ingredients

Original recipe makes 42 servings

	2 tsVanilla extract
	2 cUnbleached all-purpose flour
	1/2 tsSalt
	1 cPacked light brown sugar
	1/4 cGranulated sugar
	8 ozFirm silken tofu
	1/2 cMargarine; softened (1
	1 tbBaking Powder
	4 ozUnsweetened chocolate;
	Drained and mashed

Calories Per Serving: 52
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Chocolate Crinkles Preparation

MAKES 42 COOKIES VEGAN The tops of these cookies "crinkle" or crack when baked, creating an attractive contrast between the dark chocolate cookie and the white confectioners sugar on top. In heavy-duty mixer, or large bowl using sturdy hand mixer, beat margarine, chocolate, and brown and granulated sugars until light and fluffy. Beat in tofu until well blended. Beat in vanilla, baking powder and salt. Add flour in batches, beating well after each addition. Transfer dough to small bowl, cover and chill overnight. Preheat oven to 350 degrees. Lightly grease one or more cookie sheets. Place confectioners sugar into small bowl. Scoop dough by level tablespoonfuls and roll into balls. Drop into confectioners sugar and roll to coat. Place cookies 2 inches apart on prepared cookie sheet(s). Bake until set, about 15 minutes. Let cookies rest on sheet 5 minutes, then remove to wire racks to cool. (Store cookies in airtight container at cool room temperature up to I week.) PER COOKIE: 94 CAL.: 1G PROT.; 4G TOTAL FAT (1G SAT. FAT); 15G CARB.; 0 CHOL.: 90MG SOD.: 1G FIBER. By Kathleen on Mar 10, 1999. Recipe by: Vegetarian Times, December 1997, page 38