Sweet Revenge
Yield
3 dozenPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ⅔ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
allspice
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| Other ingredients | |||
| 1 | teaspoon |
vanilla extract
|
|
| 5 | tablespoons |
margarine
|
|
| 1 | cup |
brown sugar
|
*
|
| ⅓ | cup |
yogurt
|
|
| 2 | large |
egg whites
|
|
| ½ | cup |
sugar
white |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 158 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
allspice
ground |
|
| 1.3 | ml |
cloves
ground |
|
| Other ingredients | |||
| 5 | ml |
vanilla extract
|
|
| 75 | ml |
margarine
|
|
| 237 | ml |
brown sugar
|
*
|
| 79 | ml |
yogurt
|
|
| 2 | large |
egg whites
|
|
| 118 | ml |
sugar
white |
|
Directions
Mix first ingredients in a bowl.
Cream together the remaining ingredients except for the white sugar.
Gradually add flour mixture.
Blend well.
Cover bowl and refrigerate for 2 hours. Heat oven to 375℉ (190℃).
Have cookie sheet(s) ready. Put granulated sugar in a small bowl.
Roll tablespoons full of dough into 1 inch balls. Roll balls in granulated sugar.
Place on cookie sheets 1 inch apart.
Bake for 8 to 10 minutes or until set.
Cool on wire rack. Store airtight for up to 3 weeks.
