Yield:
36 ServingsIngredients:
| 3/4 | c | wheat flour, flour |
| 1/2 | c | Unsweetened cocoa, cocoa powder |
| 1 | ts | baking powder |
| 1/4 | ts | salt |
| 1/4 | c | Canola oil |
| 1 | c | sugars sugar |
| 1 1/2 | ts | vanilla extract |
| 4 | egg white; unbeaten | |
| 1 1/2 | c | Confectioner's sugar |
| 3 | tb | Skim milk, nonfat milk |
| Additional unsweetened cocoa, cocoa |
Preparation for Low Fat and Healthy Vanilla-frosted fudge cookies Recipe:
Preheat oven to 350 degrees. Spray a large non-stick cookie sheet withvegetable oil spray. Sift together flour, cocoa, baking powder, and salt
together; set aside. Mix together the oil, sugar, 1 teaspoon of vanilla,
and the egg whites, until well combined. Stir in the flour mixture. Chill
one hour. Using a 1/2 tablespoon measure, scoop the dough onto the cookie
sheet, leaving 2 inches between cookies. Bake for 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 teaspoon vanilla until pasty. Add more
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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