Chocolate and Vanilla Swirl Cookies
(makes about 60 cookies)
1/2 cup (120 g) margarine, softened
2 tablespoons (24 g) sugar
2 teaspoons (10 ml) vanilla extract
6 tablespoons (90 ml) liquid egg substitute
1 1/2 cups (210 g) unbleached all-purpose flour
1/2 teaspoon (2.5 ml) baking powder
1/4 cup (60 ml) skim milk, warmed to room temperature
1 teaspoon (5 ml) unsweetened cocoa powder
1/8 teaspoon (0.6 ml) chocolate extract
refrigerated butter-flavored cooking spray
- Cream margarine, sugar, vanilla, and egg substitute. Beat well. Add flour, baking powder, and 3 tablespoons (45 ml) of the milk. Stir to thoroughly mix. Divide dough into 2 parts.
- Add cocoa and chocolate extract to one part, stirring until well blended. Chill both halves for at least 1 hour.
- Working on a floured surface, roll out each part to a rectangle about 3 inches (7.5 cm) wide. Place chocolate part on top of white part, pressing together tightly with a rolling pin.
- Brush the chocolate dough with remaining tablespoon (15 ml) milk. Roll up like a jelly roll to make a log about 1 1/2 inches (4 cm) in diameter. Wrap in waxed paper and chill until firm, about 2 hours.
- Preheat oven to 375°F (190°C), Gas Mark 5. Slice cookies 1/8 inch (.5 cm) thick. Place on a nonstick 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