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Name: Chocolate Crinkles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 42
Cuisine: American
Ingredients: 2 ts Vanilla extract; 2 c Unbleached all-purpose flour; 1/2 ts Salt; 1 c Packed light brown sugar; 1/4 c Granulated sugar; 8 oz Firm silken tofu; 1/2 c Margarine; softened (1; 1 tb Baking Powder; 4 oz Unsweetened chocolate;; Drained and mashed

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INGREDIENTS

2 ts Vanilla extract
2 c Unbleached all-purpose flour
1/2 ts Salt
1 c Packed light brown sugar
1/4 c Granulated sugar
8 oz Firm silken tofu
1/2 c Margarine; softened (1
1 tb Baking Powder
4 oz Unsweetened chocolate;
Drained and mashed

Servings

INSTRUCTIONS

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

NOTES

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Chocolate Crinkles

2 ts Vanilla extract
2 c Unbleached all-purpose flour
1/2 ts Salt
1 c Packed light brown sugar
1/4 c Granulated sugar
8 oz Firm silken tofu
1/2 c Margarine; softened (1
1 tb Baking Powder
4 oz Unsweetened chocolate;
 Drained and mashed

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 <schuller@ix.netcom.com> on Mar 10, 1999.    Recipe by: Vegetarian Times, December 1997, page 38

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Nutrition

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Serving Size: 1 Serving (17g)
Recipe Makes: 42 servings

Calories: 52
Calories from Fat: 17 (33%)

Amt Per Serving		% DV

	Total Fat 1.9g	3 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 28.2mg		1 %
Potassium 44.4mg		1 %
Total Carbohydrate 8g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 7.3g
Protein 1.7g		2 %
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: 52

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