Guest guest Posted February 15, 2002 Report Share Posted February 15, 2002 Chocolate Crinkles From Vegetarian Times, December 1997, page 38 The tops of these cookies " crinkle " or crack when baked, creating an attractive contrast between the dark chocolate cookie and the white confectioners' sugar on top. 1/2 cup margarine (1 stick), softened 4 ounces unsweetened chocolate, melted 1 cup packed light brown sugar 1/4 cup granulated sugar 8 ounces firm silken tofu, drained and mashed 2 teaspoons vanilla extract 1 tablespoon baking powder 1/2 teaspoon salt 2 cups unbleached all-purpose flour 1 cup confectioners' sugar In heavy-duty mixer, or large bowl using sturdy hand mixer, beat margarine, chocolate, and brown and granulated sugars until light and fluffy. Beat in tofu until well blended. Beat in vanilla, baking powder and salt. Add flour in batches, beating well after each addition. Transfer dough to small bowl, cover and chill overnight. Preheat oven to 350° F. Lightly grease one or more cookie sheets. Place confectioners' sugar into small bowl. Scoop dough by level tablespoonfuls and roll into balls. Drop into confectioners' sugar and roll to coat. Place cookies 2 inches apart on prepared cookie sheet(s). Bake until set, about 15 minutes. Let cookies rest on sheet 5 minutes, then remove to wire racks to cool. (Store cookies in airtight container at cool room temperature up to 1 week.) Makes 42 cookies. PER COOKIE: 94 CAL.: 1G PROT.; 4G TOTAL FAT (1G SAT. FAT); 15G CARB.; 0 CHOL.: 90MG SOD.: 1G FIBER. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
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