3/4 c flour
1/2 c unsweetened cocoa powder
1 ts baking powder
1/4 ts salt
1/4 c canola oil
1 c sugar
1 1/2 ts vanilla extract
4 egg whites — unbeaten
2 c confectioner’s sugar
2 T to 3 T skim milk — approx.
: unsweetened cocoa powder —
: for dusting
Preheat oven to 350=B0. Spray a large nonstick cookie sheet with
vegetable oil spray. Sift the flour, cocoa, baking powder and salt
together. Set aside. Mix together the oil, sugar, 1 tsp. vanilla and
the egg whites until well combined. Stir in the flour mixture. Chill
for one hour. Using a 1/2 Tbsp. measure, scoop the dough onto the
cookie sheet, leaving 2 inches between cookies. Bake for 8-10 minutes
or until the cookies are puffed and cooked through. Do not overcook.
Transfer the cookies to a rack and cool completely. Mix together the
confectioners’ sugar, skim milk and remaining 1/2 tsp. vanilla unsil
pasty. Add skim milk if necessary. Spread a small amount of vanilla
frosting on each cookie. Put the cookies back on the rack, dust
lightly with cocoa powder and allow the frosting to dry.
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NOTES : MCformatting and posted by bobbi744@sojourn.com
Yields
48 Servings