Cappuccino Cookies

From the kitchen of Stephanie Knewasser

In a stand mixer, beat until creamy:

5 Tbsp butter

Add:

1 c brown sugar

2/3 c cocoa

2 Tbsp cappuccino mix

1 tsp baking soda

1 tsp cinnamon

Add:

2 eggs

1/3 c plain/ vanilla yogurt

Add:

2 c flour

1 Tbsp cornstarch

This makes a stiff sticky dough.

Put dough in a plastic bag and pat into a rectangle.

Refrigerate at least 1 hour or overnight (for easier handling).

Remove chilled dough from bag.

Using a knife, cut dough into cookie size cubes.

Dip your fingers in a little canola oil, rub oil over your palms. This will make the extremely sticky dough easy to manage. Roll cubes of dough into balls. See photos below.

Roll balls in one of the following to coat:

1/4 c confectioner sugar/ sugar/ sprinkles 

Place balls on cookie sheets lined with silicone baking mat or parchment paper.

These hold thier round shape. If you don’t want balls, flatten them to the thickness you’d like.

Bake @ 350, for 8-10 minutes. Be careful not to overbake. They should be very soft and fudgy. If they are hard or dry, they are overbaked.

Cool a few minutes before moving to a cooling rack. If you try to move them immediately, they will fall apart.

Makes approximately 37 cookies

NOTES

• The dough is sticky, but easy to handle after chilling and using the oil to roll into balls.
• The cookies are fudgy. If cookies are dry, they’re overbaked- reduce baking time.
• These have a mild cappuccino flavor. Increase the cappuccino mix for a more intense flavor.
• I’ve tried rolling these in different sugars: decorative, granulated and confectioners. They’re all good. 

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