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Name: Chocolate Cookie Cups
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: Vegetable cooking spray; 3 tb All-purpose flour; 1/4 ts Salt; 2 tb Margarine; melted; 1/2 ts Vanilla extract; 3 tb Quick-cooking oats; 1 tb Unsweetened cocoa; 1/2 c Sugar; 3 Egg whites; lightly beaten; 2 tb Finely chopped almonds; 1/4 ts Almond extract

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INGREDIENTS

Vegetable cooking spray
3 tb All-purpose flour
1/4 ts Salt
2 tb Margarine; melted
1/2 ts Vanilla extract
3 tb Quick-cooking oats
1 tb Unsweetened cocoa
1/2 c Sugar
3 Egg whites; lightly beaten
2 tb Finely chopped almonds
1/4 ts Almond extract

Servings

INSTRUCTIONS

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 on Dec 8, 1997

NOTES

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Chocolate Cookie Cups

Vegetable cooking spray
3 tb All-purpose flour
1/4 ts Salt
2 tb Margarine; melted
1/2 ts Vanilla extract
3 tb Quick-cooking oats
1 tb Unsweetened cocoa
1/2 c Sugar
3 Egg whites; lightly beaten
2 tb Finely chopped almonds
1/4 ts Almond extract

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@aol.com> on  Dec 8, 1997

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Nutrition

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Serving Size: 1 Serving (32g)
Recipe Makes: 12 Servings

Calories: 121
Calories from Fat: 4 (3%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 25.5mg		1 %
Potassium 37.8mg		1 %
Total Carbohydrate 29.6g		9 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 28.7g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 121

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