Monday, June 4, 2012
These fun cookies are a twist on traditional chocolate crinkles. A little bit of instant coffee in the mix transforms them into cappuccino crinkles...
In a small bowl, combine the cocoa, coffee,
baking soda and cinnamon. Start by beating the butter in large bowl until it's fluffy. Then add the sugar mixture
and beat until combined. In a small bowl, combine the yogurt and egg whites
and beat it into the butter/sugar mixture until combined.
Now gradually add the flour.
If it gets too difficult with the mixer, you'll need to just stir it in with a wooden spoon. I was able to do it all with the mixer.
Now chill the dough for at least 1/2 hour so it will be easier to work with. Pour the sugar into a small bowl, then drop the dough by teaspoonfuls into the sugar. Cover them in sugar,
then roll the dough into balls and dip in sugar again.
Place the dough balls on the cookie sheet, and bake for 8 to 10 minutes. The centers will still be soft. Cool on the cookie sheet for about 1 minute then remove to wire racks to cool completely. Serve with coffee or milk!
One year ago: Frozen Mocha Cheesecake Loaf
Two years ago: Pasta with Asparagus and Bacon
Three years ago: Chicken and Zucchini Pasta
Find more inspiration at Mangia Monday, Menu Monday, Mouthwatering Monday, Mop it up Monday, Mix it up Monday, Seasonal Inspiration, Melt in your Mouth Monday, Recipe Sharing Monday, Tasty Tuesday, Tasty Tuesday #2, Tuesday at the Table, Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Tuesday Talent Show.
1/3 cup butter, softened
1 cup brown sugar
2/3 cup cocoa powder
1 Tbsp. instant coffee granules
1 tsp. baking soda
1 tsp. cinnamon
2 egg whites
1/3 cup plain or vanilla yogurt
1 1/2 cups flour
1/4 cup sugar
Beat butter in a large mixing bowl with an electric mixer on medium to high speed about 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat till combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Chill the dough in the refrigerator for at least 1/2 hour.
Place sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake at 350 for 8 to 10 minutes till edges are firm. Transfer cookies to a wire rack and let cool. Makes about 32 cookies.
Recipe Source: Better Homes and Gardens
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