Lemon Yogurt Cookies
Makes 48 Cookies (1 Cookie Per Serving)
If you don’t have ricotta cheese on hand, try this version of Giada’s Famous Lemon cookies with Greek yogurt substituted for the ricotta cheese. Stonyfield Farm Yogurt Cookbook. The description reads: These are like melt-in-your-mouth sugar cookies – a real treat for lemon lovers!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cups granulated sugar
- 1/2 cup low fat lemon yogurt
- 1 large egg, lightly beaten
- 2 egg whites, lightly beaten
- 1/3 cup canola oil
- 1/2 tsp finely grated lemon zest
- 1 tsp fresh lemon juice
Directions:
- Preheat oven to 375°. Line baking sheets with parchment paper.
- In a medium bowl, combine flours, baking soda, baking powder, and salt; set aside. In a large bowl, combine sugar, yogurt, egg, egg whites, oil, lemon zest, and lemon juice and stir until well blended. Add dry ingredients and stir until combined.
- Drop by teaspoonfuls, 2 inches apart, on prepared baking sheets. Bake for 9 to 12 minutes, or until edges are slightly brown. Cool for 1 minute; transfer to a wire rack to cool completely.
Nutritional Info Per Serving: 65 calories; 2 g fat; 5 mg cholesterol; 11 g carbs; 1 g protein; 0 g fiber; 76 mg sodium3 WW SP