Ingredients
- 1 cup margarine, (2 sticks)
- 1⅓ cup sugar
- 1 tsp peppermint, flavoring
- ½ cup egg whites at room temperature
- 3 cup all-purpose flour
- ½ cup cocoa
- 2 tsp baking powder
- ¼ tsp salt
Make it step by step
- Cream margarine and sugar together at medium speed until 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 dough to room temperature.
- Roll our on a lightly floured board to ¼ thick.
- Cut with a 2½" 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.