Directions:

*Note that batter needs to be refrigerated 1 hour before baking.

Sift together flour, cocoa, powder, and salt. Add oil, sugar, 1 tsp vanilla, and egg whites. Mix completely.

Chill for 1 hour.

Preheat oven to 350. Spray cookie sheet with non stick spray.

Using 2 Tablespoons (one to measure and one to scoop), measure and scoop dough onto pan. Each cookie uses about 1/2 Tb of dough. Note that the dough is very thin, so it will run a bit on the pan. Be sure to leave about 2" between each cookie.

You can fit about 12 cookies at a time on a large cookie sheet. I usually do one dozen at a time, re-spraying the cookie sheet in-between each batch.

Bake cookies 8-10 minutes. Cool completely. (I usually throw 1 dozen in the fridge while the the next dozen is baking, so they cool faster and I can start frosting them.)

Mix powder sugar with skim milk and remaining ½ tsp. vanilla until pasty. Spread a small amount over each cookie and dust with cocoa powder. Allow icing to dry.

Yields 48 cookies. (1 pt per cookie)