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Number of Servings: 26
Serving Size: 2 cookies
A plate of these little half moon cookies will put a smile on any face. As the cookies bake, they expand, creating crackles in the sugar coating.
|all-purpose flour||1.50 cups|
|unsweetened cocoa||0.75 cup|
|baking powder||1.50 tsp|
|67% vegetable oil butter-flavored spread, at room temperature||0.50 cup|
|dark brown sugar||1 cup|
|vanilla extract||2 tsp|
|confectioners' sugar||3 Tbsp|
Preheat oven to 350°F. Line the baking sheets with parchment paper and set aside. Combine the flour, cocoa, baking powder, and salt in a medium bowl and whisk to mix well. Set aside.2:
Combine the butter-flavored spread and brown sugar in a large bowl and beat at medium speed until mixture is fluffy. Beat in the eggs, one at a time. Beat in the vanilla.3:
Add the flour mixture and beat at low speed until a stiff dough forms. Place the confectioners’ sugar in a shallow dish. Roll the dough into 52 balls, 2 level teaspoons each. Toss in confectioners’ sugar to coat, shaking off excess.4:
Place 1 inch apart on prepared baking sheets. Bake 8 to 10 minutes, or until cookies are lightly browned on the bottoms and have a crackled appearance on top.5:
Cool the cookies on the baking sheets on wire racks for 2 minutes.6:
Remove from the baking sheets and cool completely on the wire racks. The cookies can be covered in an airtight container and stored at room temperature up to 3 days.
|Calories from Fat 33|
|Total Fat 4g|
|Saturated Fat 1g|
|Dietary Fiber 1g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1 Carbohydrate 1/2 Fat|
Big Book of Diabetic Desserts, The
Jackie Mills, MS, RD
This first-ever collection of guilty pleasures from the American Diabetes Association and author Jackie Mills proves that people with diabetes never have to say no to dessert again. Packed with familiar favorites and some delicious new surprises, The Big Book of Diabetic Desserts has over 150 tantalizing treats that will satisfy any sweet tooth.
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