2 c. flour
2/3 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ginger
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 tsp. vanilla
5 tbsp. butter (at room temperature)
1 c. packed brown sugar
1/3 c. nonfat yogurt
whites of 2 large eggs
1/2 c. sugar

Mix first 7 ingredients. In a large bowl, beat butter, brown sugar, yogurt, egg whites and vanilla with electric mixer until blended (mixture will look curdled). Gradually beat in flour mixture until blended. Cover and refrigerate at least 2 hours until firm enough to handle.

Heat oven to 375°F. Have cookie sheets ready. Put granulated sugar in small bowl. Roll tablespoonfuls of dough into 1-inch balls. Roll in sugar to coat. Place 1-inch apart on ungreased cookie sheet.

Bake 8 to 10 minutes until firm. Cool on rack; store airtight up to 3 weeks.

Makes 48.