1.  Melt the butter in a medium saucepan over medium heat.  Once the butter begins to foam, be sure to whisk continually or it may begin to boil over.  Once it comes to a boil, it will take around 5 minutes to begin to brown.  Continue to cook and whisk until the butter has reached a deep amber color and immediately transfer into a large mixing bowl so it stops cooking.
2.  Add both sugars and whisk together.  Beat in the egg, yolk, vanilla and yogurt until combined.  Add all of the remaining cookie ingredients, switch to a wooden spoon and mix until thoroughly combined.  Cover you dough tightly and refrigerate for three hours.  If you refrigerate it longer, you will need to allow the dough to soften just a bit at room temperature before you can portion it out.
3.  Preheat oven to 350 degrees.  Portion out the dough balls into about 2 Tb each and roll.  The dough will be stiff, but will soften a bit as you work with it.  Roll each ball in the cinnamon sugar mixture until completely covered and place them on a ungreased cookie sheet.  Bake for 8-10 minutes until the edges of the cookies begin just to brown.  Cool the cookies on the sheet for 2 minutes before removing to finish cooling completely.