Chocolate Crinkle Cookies

½ c non-hydrogenated margarine

4 oz unsweetened chocolate, melted

1 c packed light brown sugar

¼ c granulated sugar

8 oz firm silken tofu, drained & mashed

2 tsp vanilla extract

1 T baking powder

½ tsp salt

2 c unbleached all-purpose flour

1 c powdered sugar

In a mixer or large bowl beat margarine, chocolate, & sugars until light & fluffy. Beat in tofu until well blended. Beat in vanilla, baking powder & salt. Add flour in batches, beating well after each addition. Cover & chill overnight. Preheat oven to 350° F. Lightly oil cookie sheets. Scoop tablespoonfuls of dough & roll into balls. Drop into a small bowl with powdered sugar, rolling to coat. Place cookies 2 inches apart on prepared cookie sheets & bake until set, about 15 min. Let cookies rest for 5 min., then remove to wire racks to cool. Cookies will keep 1 week in an airtight container at cool room temperature.

copyright © July 2002