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
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
Cream margarine, sugar, vanilla, and egg substitute.
Add flour, baking powder, and 3 tablespoons of the milk. Stir to thoroughly mix.
Divide dough into 2 parts.
Add cocoa to one part, stirring until well blended.
Add vanilla extract to the other half.
Chill both halves for at least 1 hour.
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.
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.
Wrap in waxed paper and chill until firm, about 2 hours.
When you're getting ready to bake these: Preheat oven to 375°F.
Slice cookies 1/8 inch thick. Place on a no-nstick cookie sheet that has been lightly coated with cooking spray.
Bake for 8 minutes, until lightly browned. Transfer to a wire rack to cool.
Add flour, baking powder, and 3 tablespoons of the milk. Stir to thoroughly mix.
Divide dough into 2 parts.
Add cocoa to one part, stirring until well blended.
Add vanilla extract to the other half.
Chill both halves for at least 1 hour.
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.
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.
Wrap in waxed paper and chill until firm, about 2 hours.
When you're getting ready to bake these: Preheat oven to 375°F.
Slice cookies 1/8 inch thick. Place on a no-nstick cookie sheet that has been lightly coated with cooking spray.
Bake for 8 minutes, until lightly browned. Transfer to a wire rack to cool.
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