MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate Peppermint Cookies
 Categories: Diabetic, Desserts, Cooky/bars
      Yield: 36 Servings
 
      1 c  Margarine
  1 1/3 c  Sugar
      1 ts Peppermint flavoring
    1/2 c  Egg whites;
           - at room temperature
      3 c  All-purpose flour
    1/2 c  Cocoa
      2 ts Baking powder
    1/4 ts Salt
 
  Cream margarine and sugar together at medium speed until light and
  fluffy. Add flavorings and egg whites, and mix at medium speed for
  1 minute, scraping down bowl before and after adding flavorings and
  egg whites. Stir flour, cocoa, baking powder, and salt together to
  blend well; add to creamy mixture. Mix at medium speed to blend
  well. Cover and refrigerate from 3 hours to overnight.

  Return dough to room temperature. Roll our on a lightly floured
  board to 1/4 thick. Cut with a 2-1/2" round cutter or an equivalent
  cutter. Place on cookie sheets that have been sprayed with pan
  spray or lined with aluminum foil. Bake at 350°F for 10 to
  12 minutes, or until cookies are almost firm. Remove cookies to a
  wire rack and cool to room temperature.
  
  Note:

  Cookies will be soft if kept in an airtight container. If you want
  them crisp, freeze them or keep them in a container that isn't
  airtight.
  
  Exchanges: 1 Starch/bread + 1 Fat
  
  Per serving: 115 Cal, 5 g Fat, 16 g Cho, 98 mg Na, 2 g Pro,
  0 mg Cholesterol

  Recipe by Desserts for Diabetics by Mabel Cavaiani, R. D.
  
  Posted by: Nancy O'Brion
 
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