Lemon Yogurt Cookies
:)
Yield
48 servingsPrep
3 hrsCook
12 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
softened |
|
| 1 ¼ | cups | sugar |
|
| ½ | cup |
yogurt, plain
non-fat |
|
| 2 | each | egg whites |
*
|
| l | tablespoons |
lemon zest
grated |
*
|
| l/2 | teaspoons | vanilla extract |
*
|
| 2 | cups |
rolled oats
uncooked, (old fashioned or quick cooking) |
|
| l l/2 | cups | all-purpose flour |
*
|
| l | teaspoons | baking powder |
*
|
| l/2 | teaspoons | baking soda |
*
|
| l/4 | cups | powdered sugar |
*
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Directions
Lightly spray cookie sheet with no-stick cooking spray or oil lightly.
Beat margarine and l-l/4 cups sugar until fluffy.
Add yogurt, egg whites, lemon peel and vanilla; mix until well blended.
Gradually add combined remaining ingredients except powdered sugar; mix well.
Cover and refrigerate for 1 to 3 hours.
Heat oven to 375℉ (190℃).
With lightly floured hands, shape dough into 1-inch balls; place on prepared cookie sheet.
Using bottom of glass dipped in sugar, press into l/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.
Sift powdered sugar over warm cookies.
Cool completely.
Store tightly covered.
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