Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Cream margarine and sugar together at medium speed until 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 dough to room temperature. 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 bread and 1 fat Calories: 115, FAT:
5g, CHO: 16g, Na: 98mg, PRO: 2g, Cholesterol: 0

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to
you by Nancy O'Brion and her Meal-Master From the files of Al Rice,
North PoleAlaska, Feb 1994

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