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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 18 |
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2 WW. points per cookie Ingredients:
1 cup flour |
1/4 cup cocoa |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup sugar |
1/4 cup shortening |
1 egg white |
1/2 cup 1% low-fat milk |
3/4 cup marshmallow cream |
Directions:
1. Combine dry ingredients in small bowl.
2. Beat sugar,shortening and egg white in medium bowl with an electric mixer on medium speed until fluffy,about 2 minutes.
3. Stir in flour mixture,then milk,until just blended.
4. Drop dough by spoonfuls onto ungreased baking sheetes making 36 cookies.
5. Bake at 425 degrees,until top springs back when lightly touched,5-7 minutes.
6. Cool completely on baking sheets placed on wire racks.
7. Spoon 2 teaspoons marshmallow spread on bottom half of cookies.
8. Top with remaining cookies.
9. Store in airtight container up to 3 days.
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