Lemon Yogurt Cookies
:)
Yield
48 servingsPrep
3 hrsCook
12 minReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
softened |
|
| 296 | ml |
sugar
|
|
| 118 | ml |
yogurt, plain
non-fat |
|
| 2 | each |
egg whites
|
*
|
|
lemon zest
grated |
*
|
||
|
vanilla extract
|
*
|
||
| 473 | ml |
rolled oats
uncooked, (old fashioned or quick cooking) |
|
|
all-purpose flour
|
*
|
||
|
baking powder
|
*
|
||
|
baking soda
|
*
|
||
|
powdered sugar
|
*
|
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.
