Friday, April 21, 2017

Yogurt Lemon Cookies

Ingredients:
½ cup White Mountain Foods Bulgarian yogurt
½ cup butter OR margarine, softened
1¼ cup granulated rice syrup
2 egg whites OR 1 egg or egg substitute
Juice and zest of 1 lemon
½ tsp. vanilla
2 cups uncooked oats (quick or old-fashioned)
½ cup whole wheat flour
½ cup unbleached white flour
1 tsp. aluminum-free baking powder
½ tsp. baking soda

Directions:
Lightly spray or oil cookie sheet. Beat butter and rice syrup until fluffy. Add yogurt, egg whites, lemon juice, zest, and vanilla; mix until well blended. Gradually add combined remaining ingredients; mix well. Cover and refrigerate for 1 to 3 hours. Heat oven to 375º F. With lightly floured hands, shape dough into 1-inch balls and place on prepared cookie sheet. Using bottom of glass, press into 1/8-inch thick circles. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.


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