Treats and Sweets: Lemon Yogurt Cookies

Hi All,

This is the last post that will feature a dessert from this past Saturday of Baking Madness. The only Holiday treat that is actually a cookie, these Lemon Yogurt Cookies are just healthy enough to make you believe you’re doing good things for your body. I absolutely love lemon desserts. My favorite lemon dessert of all time? A chilled lemon cream dessert my grandmother makes that my mother always told me not to eat because it has raw eggs. (Note to self: ask for this recipe at Christmas.) This year I’ve already made a moist Lemon Yogurt Cake and some lemon ricotta cookies with a heavenly glaze. After all of those, I found this recipe for lemon cookies with yogurt and oatmeal, two ingredients that indicated something a little healthier after all of the other butter and sugar laden desserts I’d been baking.

We called this dessert “the stepchild” because it was the last one we did and we were tired. This means there aren’t photos of the process of us making it, but there are still a few of the finished product. They have a nice light flavor with an interesting texture, due to the oatmeal.

The Recipe, with my modifications in bold after the original:

1/2 c. butter, softened
1 1/4 c. sugar
1/2 c. plain nonfat yogurt or low-fat lemon-flavored yogurt (I used unflavored, non-fat Greek Yogurt)
2 egg whites
1 tbsp. grated lemon peel
1/2 tsp. vanilla
2 c. uncooked oats
1 1/2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 c. powdered sugar
Heat oven to 375 degrees. Lightly spray cookie sheet with no-stick cooking spray or oil lightly.Beat butter and 1 1/4 cups sugar until fluffy (Almost fluffy. Impatience usually wins). 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. (One hour, when everything else is magically done baking)

With lightly floured (or very sticky) hands, shape dough into 1 inch balls, place on prepared cookie sheet. Using bottom of glass coated (fingers that are still sticky) with sugar, press into inch thick circles. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet(remove immediately), remove to wire rack. Sift powdered sugar over warm cookies. Cool completely. (Taste test several, quickly.)

And there you have it–the last of four holiday treats. I hope you’ve enjoyed these. You can expect to see more next week, as my office is having a potluck/white elephant gift/cookie exchange on Tuesday.