Chocolate and Vanilla Swirl Cookies

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Chocolate and Vanilla Swirl Cookies

(makes about 60 cookies)

 

1/2 cup margarine, softened

2 tablespoons sugar

2 teaspoons vanilla extract

6 tablespoons liquid egg substitute

1 1/2 cups unbleached all-purpose flour

1/2 teaspoon baking powder

1/4 cup skim milk, warmed to room temperature

1 teaspoon unsweetened cocoa powder

1/8 teaspoon chocolate extract

refrigerated butter-flavored cooking spray

 

Cream margarine, sugar, vanilla, and egg substitute. Beat well. Add

flour, baking powder, and 3 tablespoons (45 ml) of the milk. Stir to

thoroughly mix. Divide dough into 2 parts.

 

Add cocoa and chocolate extract to one part, stirring until well

blended. Chill both halves for at least 1 hour.

 

Working on a floured surface, roll out each part to a rectangle about 3

inches (7.5 cm) wide. Place chocolate part on top of white part,

pressing together tightly with a rolling pin.

 

Brush the chocolate dough with remaining tablespoon (15 ml) milk. Roll

up like a jelly roll to make a log about 1 1/2 inches (4 cm) in

diameter. Wrap in waxed paper and chill until firm, about 2 hours.

 

Preheat oven to 375°F (190°C), Gas Mark 5. Slice cookies 1/8 inch

(.5 cm) thick. Place on a nonstick cookie sheet that has been lightly

coated with cooking spray.

 

Bake for 8 minutes, until lightly browned. Transfer to a wire rack to

cool.

 

Per 3-cookie serving:

85 calories (53% calories from fat), 2 g protein, 5 g total fat, 8 g

carbohydrate, trace dietary fiber, trace cholesterol, 73 mg sodium