Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup margarine, (2 sticks)
- 1 1/3 cup sugar
- 1 tsp peppermint, flavoring
- 1/2 cup egg, whites at room
- -temperature
- 3 cup all-purpose flour
- 1/2 cup cocoa
- 2 tsp baking powder
- 1/4 tsp salt
- =
Directions
Cream margarine and sugar together at medium speed untill light and fluffy. Add flavorings and egg whites, and mix at medium speed for 1 minute, scraping down bowl before and after adding flavorings and egg whites. Stir flour, cocoa, baking powder and salt together to blend well; add to creamy mixture. Mix at medium speed to blend well. Cover and refrigerate from 3 hours to overnight. Return dought to room temperture. Roll our on a lightly floured board to ¼ thick. Cut with a 2 ½ round cutter or an equivalent cutter. Place on cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 350°F for 10 to 12 minutes, or until cookies are almost firm. Remove cookies to a wire rack and cool to room temperature. Note: cookies will be soft if kept in an airtight container. If you want them crisp, freeze them or keep them in a container that isn"t airtight. Food exchanges per servings: 1 starch/bread exchange + 1 fat exchange calories: 115, fat: 5g, cho: 16g, na: 98mg, pro: 2g, cholesterol: 0