Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Margarine;(2 sticks) 3 c All-purpose flour;
1 1/3 c Sugar; 1/2 c Cocoa;
1 ts Peppermint; flavoring 2 ts Baking powder;
1/2 c Egg; whites at room 1/4 ts Salt;
-temperature

Cream margarine and sugar together at medium speed untill light and
fluffy. Add flavorings and egg whites, and mix at medium speed for 1
minute, scraping down bowl before and after adding flavorings and egg
whites. Stir flour, cocoa, baking powder and salt together to blend
well; add to creamy mixture. Mix at medium speed to blend well.
Cover and refrigerate from 3 hours to overnight. Return dought to
room temperture. Roll our on a lightly floured board to 1/4 thick.
Cut with a 2 1/2 round cutter or an equivalent cutter. Place on
cookie sheets that have been sprayed with pan spray or lined with
aluminum foil. Bake at 350 for 10 to 12 minutes, or until cookies
are almost firm. Remove cookies to a wire rack and cool to room
temperature.

NOTE: Cookies will be soft if kept in an airtight container. If you
want them crisp, freeze them or keep them in a container that isn't
airtight. Food exchanges per servings: 1 STARCH/BREAD EXCHANGE + 1
FAT EXCHANGE Calories: 115, FAT: 5g, CHO: 16g, Na: 98mg, PRO: 2g,
Cholesterol: 0 Source:

Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and
yours via Nancy O'Brion and her Meal-Master

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