11:55 by Unknown
Chocolate Peppermint Cookies
Ingredients
- 1/2 cup margarine, softened $
- 1/3 cup sugar $
- 1/2 cup "measures-like-sugar" brown sugar calorie-free sweetener (such as Brown Sugar Twin)
- 1/2 cup egg substitute
- 1 teaspoon vanilla extract $
- 2 1/4 cups all-purpose flour $
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsweetened cocoa
- 2/3 cup finely crushed sugar-free peppermint candies (about 30 candies)
- Cooking spray $
Preparation
- Preheat oven to 350°.
- Beat margarine with a mixer at medium speed until creamy; gradually add sugar and sweetener, beating well. Add egg substitute and vanilla; beat well.
- Combine flour and next 4 ingredients. Add to margarine mixture, stirring just until blended. Stir in crushed candy. Drop dough by level tablespoonfuls onto wax paper. Roll into balls; place balls, 2 inches apart, on baking sheets coated with cooking spray. Flatten balls with a fork. Bake at 350° for 10 to 12 minutes. Remove from pans, and let cool on wire racks.
Tagged: desserts, Diabetic Desserts, easy desserts, easy to make, global recipe, quick and easy Mexican desserts, white chocolate mousse with lacasitos
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