Simple Chocolate Cookies

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup Parkay® Regular Stick margarine
1 cup granulated sugar
1/4 cup Egg Beaters®, or 1 large egg
PAM® No-Stick Cooking Spray

Mix flour, cocoa, baking powder, and salt; set aside.

Beat Parkay and sugar with mixer at medium speed until creamy; blend in eggs. Gradually stir in flour mixture. Divide dough in half. Shape each half into a 10-inch by 1 1/2-inch log. Wrap with waxed paper and refrigerate 4 hours.

Preheat oven to 375F. Coat baking sheets with cooking spray.

Unwrap dough and cut into 1/4-inch slices. Place slices 1-inch apart on greased baking sheets.

Bake for 10 to 12 minutes. Remove from sheets; cool completely on wire racks. Store in airtight container.

Decorate with melted chocolate and colored sprinkles if desired.

Yield: about 20 cookies
Source: ConAgra Foods