Thursday, December 16, 2010
Cappuccino Fudge Crinkles
You know what irks me this time of year? The people who like to proclaim to everyone & anyone “WOW! Only X days lefts till Christmas! Can you believe it? Are you ready?” Don’t these people KNOW what this does to procrastinators with anxiety issues?! Look people, I have a calendar, I know what day it is. I can do simple arithmatic and deduce how many shopping/wrapping/baking are days left. Mmmmkay?
While I have made a Christmas treat, (ridiculously easy) Peanut Butter Fudge this Christmas season, I realized two weekends before Christmas, that I’d yet to do any REAL holiday baking. The flour/sugar/eggs/butter, get-your-pans-dirty, “turn on the oven” kind of baking. So I perused my bookmarks and remembered some delicious cookies a local food blogger shared with me about a year ago. Instantly I could remember how perfectly rich, & coffee-spiked these tasted. I can definitely recommend these cookies to you, and it’s still not too late to begin some holiday baking! (Even though we’re in the single digit countdown. Shhh….)
Cappuccino Fudge Crinkles
from Better Home & Gardens New Cookbook as seen on OPKitchen
Ingredients:
1/3 cup butter
1 packed cup brown sugar
2/3 cup unsweetened cocoa powder
1 Tbsp instant coffee (I used instant espresso powder)
1 tsp baking soda
1 tsp ground cinnamon
2 egg whites
1/3 cup vanilla yogurt (I used nonfat plain greek yogurt)
1 1/2 cups all-purpose flour
1/2 cup granulated sugar, (colored sugar sprinkles optional)Directions:
Preheat oven to 350F
With a mixer, beat butter on medium to high speed for about 60 seconds to soften it up, then add in brown sugar, cocoa powder, coffee, baking soda, and cinnamon (not granulated sugar). Beat till combined, scraping bowl as necessary.
Add in egg whites and yogurt, and beat till combined. Add in flour, 1/2 cup at a time, beating till just combined (if you’re using a hand mixer you may need to finish off with a wooden spoon — the batter gets pretty thick and sticky)
Pour granulated sugar in a shallow bowl, then drop teaspoons of the cookie dough into the sugar, a few at a time. Roll the dough into balls, coating with sugar as you go. The dough will be crazy sticky, but you’ll be able to handle it easier once the white sugar is stuck to it.
Place cookies 2 inches apart on an ungreased cookie sheet and bake at 350 for about ten minutes, or until edges are firming up. Cool on a wire rack.
*Mine didn't really crinkle, so I pressed the baked cookies with the bottom of a drinking glass to sort of flatten them out.
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