|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!
|Mixed together dough|
3 C. organic whole wheat flour
1 C. organic butter,
1 1/2 C. organic white sugar
1 C. full fat plain Greek yogurt
1 tsp. pure vanilla
flour with baking powder, baking soda, and salt; set aside.
large bowl of electric mixer, at medium speed, beat butter, sugar, and eggs
until light and fluffy.
low speed, beat in yogurt and vanilla until smooth.
beat in flour mixture until well combined. Refrigerate 1 hour.
preheat oven to 375 degrees F. Lightly grease cookie sheets.
batter by slightly rounded teaspoonfuls, 2 inches apart, onto prepared cookie
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