Lemon Yogurt
Cookies
- 1/2 cup (1 stick) margarine,
softened
1 1/4 cups granulated sugar
1/2 cup plain nonfat yogurt or lemon low-fat yogurt
2 large egg whites or 1 large egg
1 tablespoon grated lemon peel
1/2 teaspoon vanilla extract
2 cups QUAKER® Oats (quick or old fashioned, uncooked)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup powdered sugar
- Lightly spray cookie sheet
with no-stick cooking spray or oil lightly.
- Beat margarine and 1-1/4
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°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 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.
- Sift powdered sugar over
warm cookies. Cool completely. Store tightly covered.
Makes about 3 1/2 dozen.
Nutritional Information:
1 cookie: Calories 100, Calories from Fat 30, Total Fat 3.5g,
Saturated Fat 0.5g, Cholesterol 0g, Sodium 95mg, Total Carbohydrates
17g, Dietary Fiber 1g, Protein 2g, Total Sugars 9g.
Recipe provided courtesy
of The Quaker Oat Company.
