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For dough:
1/2 cup margarine, softened
1/2 tsp. salt
1 tsp. vanilla
1/2 cup brown sugar
1 1/2 cups flour
2 tbsp. rice milk
1/4 cup chocolate chips, divided
1/4 cup powdered sugar
For filling:
3/4 cup chocolate chips
1 tbsp. margarine
2 tbsp. water
1 tsp. vanilla
1/2 cup margarine, softened
1/2 tsp. salt
1 tsp. vanilla
1/2 cup brown sugar
1 1/2 cups flour
2 tbsp. rice milk
1/4 cup chocolate chips, divided
1/4 cup powdered sugar
For filling:
3/4 cup chocolate chips
1 tbsp. margarine
2 tbsp. water
1 tsp. vanilla
Cream margarine with salt and vanilla, gradually adding brown sugar. Blend in flour, then milk, then chocolate chips. Shape dough into small balls and put on ungreased cookie sheat. Use thumb to create a deep depression in each. Bake at 375 for 10-12 minutes. While still warm, roll in powdered sugar. Cool completely.
To make filling, melt 3/4 cup chocolate chips with margarine. Stir in water and vanilla. Blend well. Fill cookies; filling will harden when completely cool. Makes about 2 dozen.
Additional Info
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Source:
Modified from hometown cookbook
Published in
Desserts/Snacks
Tagged under
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1 Comment
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Sunday, 20 September 2009 07:07
posted by
Michelle
Probably one of the best cookies I have had. You will feel like you are cheating on your MSPI diet.
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