Ingredients
12 cup butter, softened
1 14 cups sugar
12 cup plain low-fat yogurt
2 egg whites
1 tablespoon grated lemon peel
12 teaspoon vanilla
2 cups uncooked oats
1 12 cups flour
12 teaspoon baking powder
12 teaspoon baking soda
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Heat oven to 375. Lightly spray cookie sheet with no stick spray or oil lightly. Beat butter and sugar until fluffy. Add yogurt, egg whites, lemon peel and vanilla. Mix until well blended. Gradually add combined remaining ingredients except powdered sugar and mix well. Cover and refrigerate for at least one hour but no more than three. With lightly floured hands, shape dough into 1 inch balls, place on prepared cookie sheet. Using bottom of glass jar coated with sugar, press into thick 1 inch thick circles. Bake 10-12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet, remove to wire rack. Sift powdered sugarover warm cookies and cool completely. Store tightly covered.
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Controlled temperature for homemade yogurt fermentation
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
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Controlled temperature for homemade yogurt fermentation
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Heirloom yogurt culture — reusable forever, no thermophilic machine needed