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Lemon Yogurt Cookies
1/2 cup (1 stick) margarine, softened
1-1/4 cups sugar
1/2 cup plain nonfat yogurt or lemon low-fat yogurt
2 egg whites or 1 egg
1 tablespoon grated lemon peel
1/2 teaspoon vanilla
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.