SKINNY FUDGY ALMOND COOKIES

Skinny Fudgy Almond Cookies image

63% less fat • 42% fewer calories than the original recipe. 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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 36

Number Of Ingredients 12

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Ingredients

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 Gold Medal™ white whole wheat flour
2 ounces white chocolate baking squares (with cocoa butter)
1/2 teaspoon shortening
36 to 40 whole almonds, toasted

Steps:

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.
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.
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.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 6 g, TransFat 0 g