CHOCOLATE DUNKING COOKIES

      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 Meal-Master.
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