Light Latte Cookies
Browse the recipe Light Latte Cookies
Light Latte Cookies
YIELD Makes 72 cookies
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INGREDIENTS
| Cookies | |
| 1‑3/4 | cups all-purpose flour |
| 1/4 | cup unsweetened cocoa powder |
| 1 | tablespoon instant coffee granules |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | cup (1 stick) soft baking butter with canola oil |
| 1/2 | cup packed dark brown sugar |
| 1/4 | cup fat-free sour cream |
| 1 | egg |
| 1 | egg white |
| 1 | teaspoon vanilla |
| 1 | tablespoon powdered sugar (optional) |
| Icing | |
| 2 | tablespoons fat-free half-and-half |
| 1/4 | cup chopped bittersweet chocolate |
| 1 | teaspoon instant coffee granules |
PREPARATION:
- Preheat oven to 350°F. Combine flour, cocoa, coffee granules, baking soda and cinnamon in large bowl; set aside.
- Beat butter 30 seconds at medium speed of electric mixer until creamy. Beat in brown sugar and sour cream on medium-low speed until well blended. Add egg, egg white and vanilla; beat on low speed until well blended.
- Gradually add flour mixture to butter mixture, beating on low speed until well blended.
- Drop dough by level teaspoonfuls onto ungreased cookie sheet. Flatten cookies slightly with bottom of glass. Bake 6 minutes. Cool 5 minutes on cookie sheet. Remove to wire rack; cool completely. Dust with powdered sugar, if desired.
- For icing, heat half-and-half, chocolate and coffee granules in small saucepan over low heat, stirring until chocolate melts. Cool slightly. Drizzle icing over cookies. Cool until icing is firm.
This recipe appears in:
Chocolate
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cookie |
| Sodium | 38 mg |
| Protein | <1 g |
| Fiber | <1 g |
| Carbohydrate | 5 g |
| Cholesterol | 3 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 37 % |
| Calories | 33 |
DIETARY EXCHANGE:
| Starch | 1/2 |