Ingredients
1/2 cup margarine, (1 stick)
1/2 cup sugar
1/4 cup brown sugar
1 dry sugar substitute equal
1 to 1/4 cup sugar
1 tsp vanilla
1/2 cup egg whites
2 cup all-purpose flour
1/4 cup cocoa
1/2 cup baking soda
1/4 tsp salt
Directions
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 Meal-Master.
Servings: 36 servings
Chocolate Dunking Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Diabetic
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into history, in fact as far as pharonic Egypt, and quite possibly further than that. Having said that, generally, these early records were just very basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to historians are a few ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Closer to modern times, there are two books which were published in the fourteenth century - one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the spicy food that is popular today, but rather accounts of the types of food on the tables of the rich and wealthy people of that period. During the succeeding few centuries, the wealthy families of Wesstern Europe strove to lay on the most extravagent banquests, and because of this the best chefs and their recipes were much in demand. Nevertheless, it was during the 19th century that fine cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, recipe publications are starting to become popular as a result of higher levels of literacy, people having increased spare time and having more money. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like those on our site. |
We hope you enjoy this Chocolate Dunking Cookies recipe.
