• 3 egg whites
• 3/4 teas vanilla
• 3/4 cup sugar
• 1/4 cup cocoa
  Glaze
  
• 3 squares (1 oz each) semisweet chocolate
• 1 tab shortening

In bowl, beat whites and vanilla till soft peaks form. Gradually add sugar, about 2 Tbsp. at a time, beating till stiff peaks form. Gently fold in cocoa

Place in a pastry bag with a big star tip (#8b)

Line baking sheets with foil and spray with cooking spray. Pipe stars about 1 1/4 inch in diameter onto foil or drop by rounded teaspoon

Bake 300° for 30-35 minutes till lightly browned

Remove from foil, cool on wire rack

In microwave or double boiler, melt chocolate and shortening and stir till smooth. Dip the cookies halfway into the glaze and place on waxed paper to harden

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