1 1/2 cups granulated sugar
1 cup butter, softened
1 cup lemon yogurt
1 tbsp lemon zest
1 tsp lemon (or vanilla) extract
2 large eggs
3 cups all-purpose flour
1/2 cup whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
decorative sugar for sprinkling, if desired
Preheat oven to 350 degrees.
Lightly grease cookie sheets; set aside.
Beat the sugar and butter together in large mixer bowl until light and creamy. Blend in the yogurt, lemon zest, lemon extract, and eggs.
Combine the flours, baking powder, baking soda, and salt. Add to the sugar mixture and blend together well.
Drop the cookie dough by rounded teaspoonfuls about 2-inches apart on the prepared cookie sheets. Sprinkle with decorative sugar, if using.
Bake at 350 degrees for approximately 10 minutes or until edges of cookies turn a light golden color. Remove from cookie sheets to wire racks to cool.
1 cup lemon yogurt
1 tbsp lemon zest
1 tsp lemon (or vanilla) extract
2 large eggs
3 cups all-purpose flour
1/2 cup whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
decorative sugar for sprinkling, if desired
Preheat oven to 350 degrees.
Lightly grease cookie sheets; set aside.
Beat the sugar and butter together in large mixer bowl until light and creamy. Blend in the yogurt, lemon zest, lemon extract, and eggs.
Combine the flours, baking powder, baking soda, and salt. Add to the sugar mixture and blend together well.
Drop the cookie dough by rounded teaspoonfuls about 2-inches apart on the prepared cookie sheets. Sprinkle with decorative sugar, if using.
Bake at 350 degrees for approximately 10 minutes or until edges of cookies turn a light golden color. Remove from cookie sheets to wire racks to cool.
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