Fudgy Almond Cookies

Prep Time:30 min
Start to Finish:1 hr
makes:36 Servings

1/3 c butter, softened
¾ c packed brown sugar
1 t instant espresso coffee powder
¾ t baking soda
2 egg whites
1/3 c plain Yoplait® low-fat yogurt
½ t almond extract
2/3 c unsweetened cocoa powder
1½ c white whole wheat flour
2 oz white chocolate baking squares (with cocoa butter)
½ t shortening
36 to 40 whole almonds, toasted

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.

Nutritional Information
1 Serving: 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 Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 2% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2