Healthified Fudgy Almond Cookies

 

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

• 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.