Ingredients
1 cup margarine (2 sticks)
1 1/3 cup sugar
1 tsp peppermint, flavoring
1/2 cup egg, whites at room temperatur
3 cup all-purpose flour
1/2 cup cocoa
2 tsp baking powder
1/4 tsp salt
Directions
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 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.
Food exchanges per servings: 1 bread and 1 fat Calories: 115, FAT:
5g, CHO: 16g, Na: 98mg, PRO: 2g, Cholesterol: 0
Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to
you by Nancy O'Brion and her Meal-Master From the files of Al Rice,
North PoleAlaska, Feb 1994
Servings: 36 servings
Chocolate Peppermint Cookies Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Cookie; Dessert; Diabetic
The History of Recipes
Written cooking instructions as an idea can be tracked way back into distant history, certainly as far into history as pharonic Egypt, and maybe further still. Having said that, mostly, these ancient records were just simple hieroglyphic or cunieform recipes for meal preparation.
Later on, in The time of the romans 25BC a roman called Apicius assembled a number of documents describing recipes cooked by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius also tells us how the Roman chefs were skilled in the use of a wide range of aromatic flavors, including some that we all recognise like thyme, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy land, including coriander, parsley, and rosemary. The introduction of these new foods and spices created an eruption in manuscripts on food, some of which still exist in academic collections. When we get to the 20th century, cookery publications were in high demand, as a result of better eduction, people having more leisure time and disposable income. |
We hope you enjoy this Chocolate Peppermint Cookies recipe.
