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 To 3 Tbsp 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.
Yields
48 Servings