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 375ยบ 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.
