Diabetic Chocolate and Vanilla Swirl Cookies

Chocolate and Vanilla Swirl Cookies

These are very fun cookies to make (and to look at!), but before you get started, a quick word:  you have to freeze the dough for 3 hours total.  Just a warning to help you plan better!

Servings: 60

Prep time: 3 hours 30 minutes

Cook time: 8 minutes

Total: 3 hours 38 minutes

 

Ingredients needed for this yummy diabetic delight :

• ½ cup margarine, softened
• 2 tablespoons sugar
• 2 teaspoons vanilla extract
• 6 tablespoons liquid egg substitute
• 1 ½ cups unbleached all-purpose flour
• ½ teaspoon baking powder
• ¼ cup skim milk, warmed to room temperature
• 1 teaspoon unsweetened cocoa powder
• 1/8 teaspoon vanilla extract
• cooking spray

Your how to guide to making them:

1. Cream margarine, sugar, vanilla, and egg substitute.
2. Add flour, baking powder, and 3 tablespoons of the milk. Stir to thoroughly mix.
3. Divide dough into 2 parts.
4. Add cocoa to one part, stirring until well blended.
5. Add vanilla extract to the other half.
6. Chill both halves for at least 1 hour.
7. Working on a floured surface, roll out each part to a rectangle about 3 inches wide and 18 inches long. Place chocolate part on top of white part, pressing together tightly with a rolling pin.
8. Brush the chocolate dough with remaining tablespoon of milk. Roll up like a jelly roll to make a log about 1 1/2 inches in diameter.
9. Wrap in waxed paper and chill until firm, about 2 hours.
10. When you're getting ready to bake these:  Preheat oven to 375°F.
11. Slice cookies 1/8 inch thick. Place on a no-nstick cookie sheet that has been lightly coated with cooking spray.
12. Bake for 8 minutes, until lightly browned. Transfer to a wire rack to cool.