You are here

Chocolate Thins

Diabetic.Foodie's picture
  Margarine 1⁄4 Cup (4 tbs), softened (solid)
  Granulated sugar 4 Teaspoon, replacing
  Egg 1
  Unsweetened cocoa powder 2 Teaspoon
  Vanilla extract 1 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1 Dash
  Water 2 Teaspoon

Combine margarine, sugar replacement, egg, cocoa, and vanilla in a mixing bowl or food processor.
With an electric mixer or steel blade, process until creamy.
Add flour, baking powder, baking soda, salt, and water.
Mix well.
Shape dough into two balls.
Wrap each ball in plastic wrap and refrigerate at least 2 hours or overnight.
Roll out dough to 1/8 in. (3 mm) thickness on a lightly floured surface.
Cut with a 2 1/2 in. (6.25 cm) round cookie cutter and place on ungreased cookie sheets.
Bake at 350°F (175°C) for 8 to 10 minutes.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (14 votes)