Ingredients
Directions
Cream margarine, sugars and sugar substitute together until light and fluffy.
Add vanilla and egg whites, and mix at medium speed until creamy, scraping down the bowl before and after adding vanilla and egg whites.
Stir flour, cocoa, baking soda and salt together to blend and add to creamy mixture.
Mix at medium speed to blend.
Cover and refrigerate to 1 to 24 hours.
Return dough to room temperature.
Roll out on a lightly floured board to form a 12’ square.
Cut across dough at 4 inch intervals to give 3 slices which are 4 inches wide and 12 inches long.
Cut each slice in 12 equal portion, 1inch by 4inch Place dough on cookie sheets that have been sprayed with pam spray or lined with aluminum foil.
Bake at 350℉ (180℃) for about 10 minutes, or until cookies are firm.
Remove them to a wire rack and cool to room temperature.
Variations: Cinnamon Dunkin’ Cookies.
Omit Cocoa. Add ¼ cup all-purpose flour and 1½ teaspoon cimmamon to the flour and other dry ingredients.
Lemon Dunkin’ Cookies. Omit cocoa. Add 1 teaspoon lemon flavoring and grated rind from 1 lemon along with the vanilla, and add ¼ cup of all-purpose flour to the flour and other dry ingredients.
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