Ingredients
-
1 cup
all-purpose flour
-
1/4 cup
unsweetened cocoa powder
-
1 teaspoon
baking soda
-
1/4 teaspoon
salt
-
1/2 cup
sugar
-
1/4 cup
vegetable shortening
-
1
egg white
-
1/2 cup
1% low-fat milk
-
3/4 cup
marshmallow cream
Directions
- Preheat oven to 425°F.
- Combine the flour, cocoa, baking soda and salt in a small bowl.
- With an electric
mixer on medium speed, beat the sugar, shortening and egg white in a
medium bowl until fluffy and well blended (about 2 minutes).
- Stir in the flower mixture, then the milk until just blended.
- Drop the dough by spoonfuls onto large, ungreased baking sheets, making 36 cookies.
- Bake until top springs back when lightly touched (5-7 minutes).
- Cool completely on the sheets on a rack.
- Spoon 2 tsp marshmallow spread on the bottoms of half of the cookies.
- Top with remaining cookies.
- Can be stored in an airtight container for up to 3 days.
Nutrition Facts
5 Smartpoints
Serving Size: 1 (35 g)
Servings Per Recipe: 18
Calories 108.9
Fat 3.1 g
Saturated Fat 0.9 g
Carbohydrate 19.3 g
Fiber 0.5 g
Sugars 10.3 g
Protein 1.4 g