(The ad below will not display on your printed page)
Chocolate-Mint Crinkle Cookies
1 h 30 m
Diabetic Living Magazine
“No need to avoid the dessert table when you bring these lightened-up cookies to the party. These chocolate goodies are rolled in powdered sugar before baking and the end result is as tasty as it is beautiful.”
4 ounces unsweetened chocolate, chopped
6 tablespoons butter
1½ cups granulated sugar (see Tip)
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 eggs, lightly beaten
¼ cup plain fat-free Greek yogurt
1 teaspoon vanilla
¼ teaspoon mint (not peppermint) extract
1½ cups all-purpose flour
½ cup whole-wheat flour
⅓ cup unsweetened cocoa powder
⅔ cup powdered sugar
1In a small saucepan cook and stir chocolate and butter over low until melted; cool slightly.
2In a large bowl stir together the sugar, baking powder, baking soda and salt. Stir in chocolate mixture. Stir in eggs, yogurt, vanilla and mint extract. In a small bowl stir together both flours and cocoa powder; stir into chocolate mixture until combined. Cover and chill dough until firm enough to handle (about 30 minutes).
3Preheat oven to 350°F. Shape dough into 1½-inch balls. Roll balls in powdered sugar; place 2 inches apart on an ungreased cookie sheet. Bake 8 minutes or just until edges are firm. Cool on cookie sheet 2 minutes. Remove; cool on a wire rack.
Tip: We do not recommend a sugar substitute for this recipe.
Variation: For smaller cookies, prepare as above, except shape dough into 1-inch balls. Bake 7 minutes or just until edges are firm. Makes about 80 cookies (2 per serving).