Lemon yogurt cookies

Yield: 48 Servings

Measure Ingredient
½ cup Margarine; (1 stick) softened
1¼ cup Sugar
½ cup Plain nonfat yogurt or lemon low-fat yogurt
2 \N Egg whites or 1 egg
1 tablespoon Grated lemon peel
½ teaspoon Vanilla
2 cups QUAKER¨ Oats (quick or old fashioned; uncooked)
1½ cup All-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ cup Powdered sugar
\N 3 hours.

Lightly spray cookie sheet with no-stick cooking spray or oil lightly. Beat margarine and 1-¼ 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 Heat oven to 375¡F. With lightly floured hands, shape dough into 1-inch balls; place on prepared cookie sheet. Using bottom of glass dipped in sugar, press into ⅛-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.


Nutrition Information 1 cookie: Calories 70, Calories From Fat 18, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 13g, Dietary Fiber 0g, Protein 1g Recipe by: www.quakeroatmeal.com Posted to MC-Recipe Digest by Diana Stephens <mdstephe@...> on May 5, 1998

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