February 1, 2011

... Cappuccino Crinkles

I do love coffee.  Espresso, Cappuccino, Folgers.  If it has caffeine, I'm a fan.  So it should come as no surprise that I like to bake with it, too.  

Here's a random (but fun!) fact: I tied for first place in a holiday cookie exchange party with these cookies.  I know, I'm big time.  So when I was looking for a treat to take to work, these little gems came to mind.  And, in less time than it takes to make a cup of coffee... they were gone.

Cappuccino Crinkles
makes 32 cookies

1/3 cup butter, softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1/3 cup vanilla yogurt
1 1/2 cups all-purpose flour
1/4 cup granulated sugar

Heat oven to 350 degrees.  Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.  Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon.  Beat until 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 the remaining flour with a wooden spoon.

Place granulated 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 for 8 to 10 minutes or until edges are firm.  Transfer cookies to a wire rack and cool.

Taylor's Notes:
This is the strangest cookie dough... somewhat dry, but very dense.  Definitely use an electric mixer unless you're trying to pump up those biceps.

I think these taste much better the day after... and certainly if you enjoy them with a little coffee or hot chocolate!


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