Chocolate and Vanilla Swirl Cookies

by Judith
(New York)

This diabetic cookie recipe may not be easy - but is is scrumptious!

Makes about 60 cookies

1/2 c. Margarine, softened
2 Tbs. Sugar
2 tsp. Vanilla Extract
6 Tbs. Liquid Egg Substitute
1-1/2 c. Flour
1/2 tsp. Baking Powder
1/4 c. Skim Milk, warmed to room temperature
t. Unsweetened Cocoa Powder
1/8 tsp. Chocolate Extract
Butter-flavored Cooking Spray


Cream margarine, sugar, vanilla, and egg substitute. Add flour, baking powder, and 3 tablespoons 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 wide. Place chocolate part on top of white part, pressing together tightly with a rolling pin.

Brush the chocolate dough with remaining tablespoon milk. Roll up like a jelly roll to make a log about 1 1/2 inches in diameter. Wrap in waxed paper and chill until firm, about 2 hours.

Preheat oven to 375°F. Slice cookies 1/8 inch thick. Place on a nonstick cookie sheet that has been lightly coated with cooking spray.

Bake for 8 minutes, until lightly browned. Cool on a wire rack to cool.

Serving size - 3 cookies: 85 calories, 2 g protein, 5 g total fat, 8 g carbohydrate, trace dietary fiber, trace cholesterol, 73 mg sodium