Some of you have asked me what cookies I bake every year, and I would love to share with you the recipes. Unfortunately I will not have pictures for all of them, since I have already distributed them to my friends and family, or eaten them. I asked my partner in crime, Rachael, if she had any left, and if she could take a picture of them for me. She was able to send one picture which I was grateful for, but then I was hurt that she still had cookies leftover. How could she still have any leftover? Doesn’t she like them? I am going to set aside my pain and sorrow and show you the cookies I make. These are the same cookies my mother made when I was a child, and most of them came from the Better Homes & Gardens New Cook Book.
- 1/3 cup butter (no substitutes), 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 F. 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 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 wire racks and cool. Makes about 32.
Click here for the link to Better Homes & Garden Cappuccino Crinkles.