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| 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!
