Directions: |
Directions:In a large mixer bowl, beat vegetable oil spread, granulated sugar, brown sugar and vanilla until well blended. Add egg whites; beat well.
Stir together flour, cocoa, salt and baking soda; add to sugar mixture, beating until well blended.
Refrigerate dough about 1 hour or until firm enough to handle.
Heat oven to 350º. Spray cookie sheet with vegetable cooking spray.
Shape dough into 1 inch balls.
Place on prepared cookie sheet. Using fingers, flatten each ball into a 2 inch circle.
Bake at 350º for 7 minutes or until set. Cool 1 minute; remove to wire rack. Cool completely.
Using half of the cookies, spread about 1½ tsp desired flavor filling on each cookie.
Top[ with remaining cookies.
CHOCOLATE FILLING:
In a small bowl beat 2 T vegetable oil spread and 1/4 cup powdered sugar until well blended. Gradually add 3/4 cup powdered sugar, 1/4 cup cocoa and 3 to 4 tsp skim milk, beating until desired consistency. Makes 2/3 cup filling.
LEMON FILLING;
In a small bowl, beat 2 T vegetable oil spread, 1/4 cup powdered sugar and 1/8 tsp freshly grated lemon peel until well blended. Gradually add 3/4 cup powdered sugar and 3 to 4 tsp skim milk, beating until desired consistency. Makes 2/3 cup filling.
STRAWBERRY FILLING:
In a small bowl, beat 2 T vegetable oil spread and 1/4 cup powdered sugar until well blended. Gradually add 3/4 cup powdered sugar and 3 to 4 tsp skim milk, beating until desired consistency. Stir in 2 tsp. strawberry all-fruit spread and several drops red food coloring. |
This recipe for Sandwich Cookies is from