Snow-capped Fudge Cookies
Ingredients:4 sq unsweetened carob or chocolate, melted
2 cups all purpose flour
2 tsp baking powder
1 1/2 cups granulated sugar
1/2 cup canola oil
2 tbsp low-fat milk
2 tsp pure vanilla
3 eggs
2 tbsp granulated sugar
2/3 cup flaked coconut
Directions:Mix together flour and baking powder. In a separate mixing bowl combine sugar, canola oil, milk, vanilla and melted chocolate. Beat until well blended. Separate the white from the yolk of ne egg, and set aside. Add yolk and remaining eggs to the chocolate mixture and beat well. Add flour mixture and beat until well mixed. Cover the dough and chill for 1-2 hours, or until dough is easy to handle. Shape dough into 1 inch ball. Place 2 inches apart on an unoiled cookie sheet. Flatten slightly creating a small indent in the center of each cookie.
Beat the reserved egg white till soft peaks from. Gradually add the 2 tbsp sugar, beating the mixture, on high speed, until peaks form. Fold in coconut. In the indent of each cookie, place approximately 1/2 tsp of the egg-coconut mixture. Bake in a 375°F oven for 10 to 12 minutes, or until cookies are done, and the tops are light brown. Remove and cool
4 dozen
Recipe compliments of Canola Info
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