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    Crinkle-Top Chocolate Cookies -- e-w

    Source of Recipe

    Light & Tasty Annual Recipes 2002 – M. Groff; Ephrata, PA
    Crinkle-Top Chocolate Cookies -- e-w
    Plan ahead…needs to refrigerate for 2 hours.
    Yield: 3-1/2 dozen (40 cookies)

    2 c. (12-oz.) semisweet chocolate chips, ‘divided’
    2 T. stick margarine, softened
    1 c. sugar
    2 egg whites
    1-1/2 tsp. vanilla
    1-1/2 c. flour
    1-1/2 tsp. baking powder
    1/4 tsp. salt
    1/4 c. water
    1/2 c. confectioners’ sugar

    In a microwave or heavy saucepan, melt 1 c. chocolate chips. Stir until smooth; set aside.

    In a small mixing bowl, cream margarine and sugar. Add egg whites and vanilla; beat well. Stir in melted chocolate.

    Combine flour, baking powder and salt; gradually add to creamed mixture alternately with water. Stir in remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle

    Shape dough into 1-in. balls. Roll in confectioners’ sugar. Place 2-in. apart on baking sheets coated with nonstick cooking spray. Bake at 350º for 10-12 minutes or until set. Remove to wire racks to cool.

    One cookie equals: 84 calories…3 gm fat (1 gm saturated)…1 mg cholesterol…31 mg sodium…15 gm carbohydrate…1 gm fiber…1 gm protein +++EXC: 1 starch +++WWP: 2

 

 

 


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