Chocolate Dunking Cookies Recipe

Title: CHOCOLATE DUNKING COOKIES
  Categories: Diabetic, Desserts, Cookies
       Yield: 36 servings
  
     1/2 c  Margarine; (1 stick)
     1/2 c  Sugar;
     1/4 c  Brown sugar;
            Dry sugar substitute equal
            To 1/4 cup sugar;
       1 ts Vanilla;
     1/2 c  Egg whites;
       2 c  All-purpose flour;
     1/4 c  Cocoa;
     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 O'Brion and her
  
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