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Name: Chocolate Dunking Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 36
Cuisine: American
Ingredients: 1/2 c Sugar;; 1/4 c Brown sugar;; 1 ts Vanilla;; 1/2 c Margarine; (1 stick); To 1/4 cup sugar;; 1/4 c Cocoa;; 1/2 c Egg whites;; 2 c All-purpose flour;; Dry sugar substitute equal; 1/2 c Baking soda;; 1/4 ts Salt;

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INGREDIENTS

1/2 c Sugar;
1/4 c Brown sugar;
1 ts Vanilla;
1/2 c Margarine; (1 stick)
To 1/4 cup sugar;
1/4 c Cocoa;
1/2 c Egg whites;
2 c All-purpose flour;
Dry sugar substitute equal
1/2 c Baking soda;
1/4 ts Salt;

Servings

INSTRUCTIONS

Cream margarine, sugars and sugar substitute together until light and fluffy. Add vanilla and egg whites, and mix at medium speed until creamy, scraping down the bowl before and after adding vanilla and egg whites. Stir flour, cocoa, baking soda and salt together to blend and add to creamy mixture. Mix at medium speed to blend. Cover and refrigerate to 1 to 24 hours. Return dough to room temperature. Roll out on a lightly floured board to form a 12 square. Cut across dough a 4" intervals to give 3 slices which 4" wide and 12" long. Cut each slice in 12 equal portion, 1" by 4". Place dough on cookie sheets that have sprayed with pam spray or lined with aluminum foil. Bake at 350 for about 10 minutes, or until cookies are firm. Remove them to a wire rack and cool to room temperature. Variations: Cinnamon Dunkin Cookies. Omit Cocoa. Add 1/4 c all-purpose flour and 1 1/2 t cimmamon to the flour and other dry ingredients. Lemon Dunkin Cookies. Omit cocoa. Add 1 t lemon flavoring and grated rind from 1 lemon along with the vanilla, and add 1/4 cup of all-purpose flour to the flour and other dry ingredients. Food exchanges per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 93, FAT: 4g, CHO: 13g, Na: 33mg, PRO: 2g, CHO: 0 Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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Chocolate Dunking Cookies

1/2 c Sugar;
1/4 c Brown sugar;
1 ts Vanilla;
1/2 c Margarine; (1 stick)
 To 1/4 cup sugar;
1/4 c Cocoa;
1/2 c Egg whites;
2 c All-purpose flour;
 Dry sugar substitute equal
1/2 c Baking soda;
1/4 ts Salt;

Cream margarine, sugars and sugar substitute together until light and  fluffy.  Add vanilla and egg whites, and mix at medium speed until  creamy, scraping down the bowl before and after adding vanilla and  egg whites. Stir flour, cocoa, baking soda and salt together to blend  and add to creamy mixture.  Mix at medium speed to blend.  Cover and  refrigerate to 1 to 24 hours.    Return dough to room temperature.  Roll out on a lightly floured  board to form a 12 square.  Cut across dough a 4" intervals to give  3 slices which 4" wide and 12" long.  Cut each slice in 12 equal  portion, 1" by 4". Place dough on cookie sheets that have sprayed  with pam spray or lined with aluminum foil.  Bake at 350 for about 10  minutes, or until cookies are firm.  Remove them to a wire rack and  cool to room temperature.   Variations:  Cinnamon Dunkin Cookies.  Omit Cocoa.  Add 1/4 c  all-purpose flour and 1 1/2 t cimmamon to the flour and other dry  ingredients. Lemon Dunkin Cookies. Omit cocoa.  Add 1 t lemon  flavoring and grated rind from 1 lemon along with the vanilla, and  add 1/4 cup of all-purpose flour to the flour and other dry  ingredients.    Food exchanges per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE  CAL: 93, FAT: 4g, CHO: 13g, Na: 33mg, PRO: 2g, CHO: 0    Source: Desserts for Diabetics by Mabel Cavaiani, R. D.    Brought to you and yours via Nancy OBrion and her Meal-Master.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Serving (22g)
Recipe Makes: 36 Servings

Calories: 70
Calories from Fat: 2 (3%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 883.3mg		30 %
Potassium 35.5mg		1 %
Total Carbohydrate 15.2g		4 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 14.8g
Protein 1.5g		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: 70

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