They are like fudge, they are like truffles - they’re fruffles.
2 T. butter, softened
3 oz. cream cheese, softened
1/3 c. sugar
1/3 c. brown sugar
1 t. vanilla extract
1/3 c. low fat plain yogurt
4 T. cocoa
¾ c. white rice flour
¼ c. corn flour
¼ t. baking soda
1/8 t. salt
Confectioner’s sugar, for dusting
Prepare a baking sheet by spraying lightly with cooking spray. Preheat oven to 350ºF.
In a medium mixing bowl, combine butter, cream cheese, and sugars, mixing until a smooth, creamy mixture is achieved. Add vanilla and yogurt, stirring to blend.
In a separate mixing bowl, combine cocoa, flours, soda, and salt, stirring with a whisk to combine. Add dry ingredients to the butter mixture and stir until smooth.
Place small scoops of batter (about 1-inch in diameter) onto prepared baking sheet, spacing approximately 2-inches apart.
Bake for 8 minutes, no longer. Remove pan from oven and allow cookies to cool for 5 minutes on pan before removing to a serving platter. Dust with confectioner’s sugar, if desired.
These are fabulous served warm, but take on a wonderfully fudgy texture after being chilled. Either way, I know you will love this recipe!
Makes approximately 36 fruffles.
2 T. butter, softened
3 oz. cream cheese, softened
1/3 c. sugar
1/3 c. brown sugar
1 t. vanilla extract
1/3 c. low fat plain yogurt
4 T. cocoa
¾ c. white rice flour
¼ c. corn flour
¼ t. baking soda
1/8 t. salt
Confectioner’s sugar, for dusting
Prepare a baking sheet by spraying lightly with cooking spray. Preheat oven to 350ºF.
In a medium mixing bowl, combine butter, cream cheese, and sugars, mixing until a smooth, creamy mixture is achieved. Add vanilla and yogurt, stirring to blend.
In a separate mixing bowl, combine cocoa, flours, soda, and salt, stirring with a whisk to combine. Add dry ingredients to the butter mixture and stir until smooth.
Place small scoops of batter (about 1-inch in diameter) onto prepared baking sheet, spacing approximately 2-inches apart.
Bake for 8 minutes, no longer. Remove pan from oven and allow cookies to cool for 5 minutes on pan before removing to a serving platter. Dust with confectioner’s sugar, if desired.
These are fabulous served warm, but take on a wonderfully fudgy texture after being chilled. Either way, I know you will love this recipe!
Makes approximately 36 fruffles.
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