Wednesday, March 22, 2017

Greek Yogurt Cookies

Greek Yogurt Cookies
This recipe has been sitting in my draft folder way too long.  I made them years ago for a fourth of July party and they disappeared so quickly I never got a great close up, and consequently never got around to sharing the recipe for the last two and a half years.  They are a very simple, moist, cake like cookie that I would compare closely to the Pumpkin Cookie recipe I shared in my very fist blog post. It's actually kind of funny that I also never got a photo of those cookies. It's usually a good thing when my treats disappear before they are documented. And it just means I should probably make them again!  I love the simple flavor that the fresh organic butter and whole wheat flour provide, but these would be fabulous with a little orange or lemon zest mixed in, or almond extract instead of vanilla. I've even added in chocolate chips in a similar cookie recipe using ricotta cheese instead of yogurt that I plan to post later this week. Think of it as a basic cake like sugar cookie recipe that can be adjusted in numerous ways, and decorated for any occasion. And if the three full cups of whole wheat flour is a bit hearty for your taste, you could definitely lighten it up with a little white flour, or even a cup of almond flour as a replacement. Now it's time to get baking!

Greek Yogurt Cookies
Mixed together dough

3 C. organic whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C. organic butter, softened
1 1/2 C. organic white sugar
3 organic eggs
1 C. full fat plain Greek yogurt
1 tsp. pure vanilla extract

Sift flour with baking powder, baking soda, and salt; set aside.
In large bowl of electric mixer, at medium speed, beat butter, sugar, and eggs until light and fluffy.
At low speed, beat in yogurt and vanilla until smooth.
Gradually beat in flour mixture until well combined. Refrigerate 1 hour.
Meanwhile, preheat oven to 375 degrees F. Lightly grease cookie sheets.
Drop batter by slightly rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake 10 to 12 minutes, or until golden-brown. Remove to wire rack; cool.

ready to bake

hot from the oven

cooling off

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