Chocolate and Vanilla Swirl Cookies
These are very fun cookies to make (and to look at!), but before you get started, a quick word: you have to freeze the dough for 3 hours total. Just a warning to help you plan better!
- ½ cup margarine, softened
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 6 tablespoons liquid egg substitute
- 1 ½ cups unbleached all-purpose flour
- ½ teaspoon baking powder
- ¼ cup skim milk, warmed to room temperature
- 1 teaspoon unsweetened cocoa powder
- 1/8 teaspoon vanilla extract
- cooking spray
- Cream margarine, sugar, vanilla, and egg substitute.
- Add flour, baking powder, and 3 tablespoons of the milk. Stir to thoroughly mix.
- Divide dough into 2 parts.
- Add cocoa to one part, stirring until well blended.
- Add vanilla extract to the other half.
- Chill both halves for at least 1 hour.
- Working on a floured surface, roll out each part to a rectangle about 3 inches wide and 18 inches long. Place chocolate part on top of white part, pressing together tightly with a rolling pin.
- Brush the chocolate dough with remaining tablespoon of milk. Roll up like a jelly roll to make a log about 1 1/2 inches in diameter.
- Wrap in waxed paper and chill until firm, about 2 hours.
- When you're getting ready to bake these: Preheat oven to 375°F.
- Slice cookies 1/8 inch thick. Place on a no-nstick cookie sheet that has been lightly coated with cooking spray.
- Bake for 8 minutes, until lightly browned. Transfer to a wire rack to cool.
|Per 3-cookie serving:||85 calories (53% calories from fat), 2 g protein, 5 g total fat, 8 g carbohydrate, trace dietary fiber, trace cholesterol, 73 mg sodium|
|Diabetic exchanges:||1 carbohydrate (bread/starch), 1 fat|