Vanilla Frosted Fudge Cookies |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is from the book Killer Pancake by Diane Mott Davidson. Ingredients:
3/4 cup all-purpose flour |
1/2 cup unsweetened cocoa powder |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/4 cup canola oil |
1 cup sugar |
1 1/2 teaspoons vanilla extract |
4 egg whites, unbeatened |
2 cups confectioners' sugar |
2 tablespoons skim milk (approximately 2-3 tablespoons) |
unsweetened cocoa, power (additional) |
Directions:
1. Preheat the oven to 350 degrees. Spray a large non stick cookie sheet with vegetable oil spray.
2. Sift the flour, cocoa, baking powder, and salt together; set aside. Mix together the oil, sugar, 1 teaspoons of vanilla, and the egg whites until well combined. Stir in the flour mixture. Chill one hour. Using a 1/2-tablespoon measure, scoop the dough onto the cookie sheet, leaving 2 inches between cookies. Bake for 8 to 10 minutes or until the cookies are puffed and cooked through. Do not over cook
3. Transfer the cookies to a rack and cool completely. Mix together the confectioners' sugar, skim milk, and remaining 1/2 teaspoon vanilla until pasty. Add skim milk if necessary. Spread a small amount of vanilla frosting on each cookie. Put the cookies back on the rack, dust lightly with cocoa powder, and allow the frosting to dry.
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