Yogurt Stack Cookies
1 cup sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1/2 cup plain yogurt
1 egg
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Yogurt Frosting — (recipe follows)
1/3 cup fruit preserves (any flavor)
YOGURT FROSTING
1 cup powdered sugar
2 tablespoons plain yogurt
1 tablespoon butter or margarine — softened
1/4 teaspoon vanilla
Beat sugar, butter and shortening in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in yogurt and egg. Stir in flour,
baking powder, baking soda and salt. Cover and refrigerate about 2 hours
or until firm.
Heat oven to 375ş. Roll half of dough at a time 1/8 inch thick on lightly
floured surface. Cut into 2-inch rounds. Place 2 inches apart on ungreased
cookie sheet. Bake 6 to 8 minutes or until light brown. Remove from cookie
sheet to wire rack. Cool completely.
Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting. Top
with second cookie; spread with 1/2 teaspoon preserves. Top with third
cookie. Repeat with remaining cookies, frosting and preserves. Store
tightly covered in refrigerator.
YOGURT FROSTING:
Mix all ingredients until smooth and spreadable.
Yield:
“20 Cookies”
Chill:
“2:00″
Per serving: 242 Calories (kcal); 11g Total Fat; (40% calories from fat); 3g Protein; 34g Carbohydrate; 10mg Cholesterol; 151mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates
NOTES : Cookie Tips
Remember not to place cut-out cookies on a warm cookie sheet;
they’ll spread too much and loose their shape before baking.
“I Don’t Have That”
When there’s no yogurt in the refrigerator, substitute sour cream
in both the cookies and in the frosting.
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