Fudgy Almond Cookies

When it’s your turn to bring treats, tote a tin full of double chocolate-mocha cookies. Nobody will guess they’re made with egg whites, yogurt and white whole wheat flour.

Here's the skinny:

1/2 cup butter, softened > 1/3 cup butter, softened
1 egg > 2 egg whites
1/2 cup cooking oil > 1/3 cup Yoplait® plain low-fat yogurt
1 1/2 cups all-purpose flour > 1 1/2 cups white whole wheat flour
4 ounces white chocolate baking squares (with cocoa butter) > 2 ounces white chocolate baking squares (with cocoa butter)
1 teaspoon shortening > 1/2 teaspoon shortening

Nutritional Highlights

Calories

120 (before)

70 (after)

Total Fat

8 g (before)

3 g (after)

Saturated Fat

3 g (before)

1 1/2 g (after)

Prep Time:30 min

Start to Finish:1 hr

makes:36 Servings

1/3 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon instant espresso coffee powder
3/4 teaspoon baking soda
2 egg whites
1/3 cup plain Yoplait® low-fat yogurt
1/2 teaspoon almond extract
2/3 cup unsweetened cocoa powder
1 1/2 cups white whole wheat flour
2 ounces white chocolate baking squares (with cocoa butter)
1/2 teaspoon shortening
36 to 40 whole almonds, toasted

1 In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, espresso powder, and baking soda; beat until combined, scraping side of bowl occasionally. Add egg whites, yogurt, and almond extract; beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill dough for 1 to 2 hours or until easy to handle.
2 Preheat oven to 350°F. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake for 6 to 8 minutes or just until edges are firm. Transfer cookies to a wire rack; cool.
3 In a small saucepan combine white chocolate and shortening; heat and stir over low heat until melted and smooth. Spoon a little melted chocolate over each. Dip each almond halfway into the melted white chocolate mixture. Place a dipped almond on top of the white chocolate on each cookie. Let cookies stand until white chocolate is set.

1 In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, espresso powder, and baking soda; beat until combined, scraping side of bowl occasionally. Add egg whites, yogurt, and almond extract; beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill dough for 1 to 2 hours or until easy to handle.

2 Preheat oven to 350°F. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake for 6 to 8 minutes or just until edges are firm. Transfer cookies to a wire rack; cool.

3 In a small saucepan combine white chocolate and shortening; heat and stir over low heat until melted and smooth. Spoon a little melted chocolate over each. Dip each almond halfway into the melted white chocolate mixture. Place a dipped almond on top of the white chocolate on each cookie. Let cookies stand until white chocolate is set.

Nutritional Information

1 cookie: Calories 70 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 45mg; Total Carbohydrate 10g (Dietary Fiber 1g, Sugars 6g); Protein 2g % Daily Value Vitamin A 2%; Calcium 2%; Iron 2% Exchanges 1/2 Starch, 1/2 Fat Carbohydrate Choices 1/2