⅓ cup butter, softened
1 cup firmly packed brown sugar
⅔ cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 large egg whites
⅓ cup low-fat vanilla yogurt
1½ cups all-purpose flour
¼ cup granulated sugar
In a large mixing bowl cream the butter 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 the sides of the bowl occasionally. Beat in the 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. Cover and chill the dough for 2 to 3 hours.
Preheat the oven to 350 degrees. Place the sugar in a small bowl. Drop the dough by teaspoonsful into the granulated sugar and roll into balls. Place the balls 2 inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes, or until the edges are firm. Cool on wire racks.
Makes about 40 cookies
Deanna Farrell, Queen Mum
Pinehurst Rosebuds,
Honeyoye Falls, New York