Recipe - Lemon Yogurt Cookies

One half cup Margarine; (1 stick)
softened
1 One fourth cup Sugar
One half cup Plain nonfat yogurt or lemon
lowfat yogurt
2 Egg whites or 1 egg
1 tablespoon Grated lemon peel
One half teaspoon Vanilla
2 cup QUAKER¨ Oats (quick or old
fashioned; uncooked)
1 One half cup Allpurpose flour
1 teaspoon Baking powder
One half teaspoon Baking soda
One fourth cup Powdered sugar

Lightly spray cookie sheet with nostick cooking spray or oil lightly. Beat
margarine and 1One fourth 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 1inch
balls; place on prepared cookie sheet. Using bottom of glass dipped in
sugar, press into 1/8inch 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.

ABOUT 4 DOZEN

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 MCRecipe Digest by Diana Stephens mdstephe@ix.netcom.com on
May 5, 1998