Double Chocolate Sugar Cookies
Makes 2 1/2 dozen cookies

2 egg whites, slightly beaten
1/4 cup light corn oil spread, melted
1 tablespoon water
1 teaspoon vanilla extract
2 1/2 cups Hershey's Basic Cocoa Baking Mix (see below)
1/4 cup sugar
Chocolate Glaze (recipe follows)

Heat oven to 350 degrees F. Lightly spray cookie sheet with vegetable cooking spray. In medium bowl, stir together egg whites, corn oil spread, water and vanilla. Stir in Basic Cocoa Baking Mix until well blended. Shape dough into 1-inch balls. Roll in sugar to coat. Place 2 inches apart on prepared cookie sheet. Press balls flat with bottom of glass.

Bake 6 to 8 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool completely. Drizzle Chocolate Glaze over tops of cookies. Let stand until set. Store, covered, at room temperature.

Per Cookie

Calories 70
Protein 1 g
Carbohydrates 13 g
Cholesterol 0 mg
Total Fat 2 g
Sodium 75 mg
Calcium 5 mg

Source: Hershey's Light & Luscious Desserts

Hershey's Basic Cocoa Baking Mix

4 1/2 cups all-purpose flour
2 3/4 cups sugar
1 1/4 cups Hershey's Cocoa
1 tablespoon plus 1/2 teaspoon baking powder
1 3/4 teaspoons salt
1 1/4 teaspoons baking soda

In large bowl, stir together all ingredients. Store in airtight container in cool, dry place for up to 1 month. Stir before using. (8 cups mix.)

Chocolate Glaze:

In small microwave-safe bowl, place 1/4 cup Hershey's Semi-Sweet Chocolate Chips and 1/2 teaspoon shortening (do not use butter, margarine or oil). Microwave at high (100%) 30 seconds; stir. If necessary, microwave at high an additional 30 seconds or until chips are melted and mixture is smooth when stirred. Use immediately.