Chocolate and Vanilla Swirl Cookies

Contributed By: Kay Davis


1/2 cup (120 g) margarine, softened
2 tablespoons (24 g) sugar
2 teaspoons (10 ml) vanilla extract
6 tablespoons (90 ml) liquid egg substitute
1 1/2 cups (210 g) unbleached all-purpose flour
1/2 teaspoon (2.5 ml) baking powder
1/4 cup (60 ml) skim milk, warmed to room temperature
1 teaspoon (5 ml) unsweetened cocoa powder
1/8 teaspoon (0.6 ml) chocolate extract
refrigerated butter-flavored cooking spray


Cream margarine, sugar, vanilla, and egg substitute. Beat well.

Add flour, baking powder, and 3 tablespoons (45 ml) of the milk. Stir to thoroughly mix.

Divide dough into 2 parts.

Add cocoa and chocolate extract to one part, stirring until well blended.
Chill both halves for at least 1 hour.

Working on a floured surface, roll out each part to a rectangle about 3 inches (7.5 cm) wide. Place chocolate part on top of white part, pressing together tightly with a rolling pin.

Brush the chocolate dough with remaining tablespoon (15 ml) milk. Roll up like a jelly roll to make a log about 1 1/2 inches (4 cm) in diameter. Wrap
in waxed paper and chill until firm, about 2 hours.

Preheat oven to 375�F (190�C), Gas Mark 5.

Slice cookies 1/8 inch (.5 cm) thick. Place on a nonstick cookie sheet that has been lightly coated with cooking

Bake for 8 minutes, until lightly browned. Transfer to a wire rack to cool.

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