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Monday, November 2, 2009

Cappuccino Crinkles

I bought this special edition magazine of Better Homes and Gardens that contains 100 best cookies recipes. I've been into baking mood lately and all the recipes here are very easy to make. And most importantly the ingredients some require, I already have in my pantry. So here's the first recipe I tried - Cappuccino Crinkles. My hb and I both love to drink tea and these cookies will make a perfect pair with my fave green tea or hb's black tea. We could forget about how to lose belly fat for now while we indulge in this soft and chewy cookie.


1/3 cup butter, softened
1 cup packed brown sugar

2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee crystals (instant coffee)
1 teaspoon baking soda
1 teaspoon ground cinnamon

2 egg whites

1/3 cup vanilla low-fat yogurt
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1. Preheat oven to 350 deg. F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, coffee crystals, baking soda, and cinnamon. Beat until combined, scraping side 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. Using a wooden spoon, stir in any remaining flour.
2. Place granulated sugar in a small bowl. Shape dough into 1-inch bowl. Roll balls in a sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet.
3. Bake in preheated oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool.
Yield - 32 cookies
Using egg whites instead of whole eggs will make these cookies extra light and tender.

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