| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 48 | Servings | ||
INGREDIENTS
| 1/2 | c | Margarine; (1 stick) softened |
| 1 1/4 | c | Sugar |
| 1/2 | c | Plain nonfat yogurt or lemon low-fat yogurt |
| 2 | Egg whites or 1 egg | |
| 1 | tb | Grated lemon peel |
| 1/2 | ts | Vanilla |
| 2 | c | QUAKER¨ Oats (quick or old fashioned; uncooked) |
| 1 1/2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | c | Powdered sugar |
| 3 | hours. |
INSTRUCTIONS
Lightly spray cookie sheet with no-stick cooking spray or oil lightly. Beat margarine and 1-1/4 cups sugar until fluffy. Add yogurt, egg whites, lemon peel and vanilla; mix until well blended. Gradually add combined remaining ingredients except powdered sugar; mix well. Cover and refrigerate for 1 to Heat oven to 375¡F. With lightly floured hands, shape dough into 1-inch balls; place on prepared cookie sheet. Using bottom of glass dipped in sugar, press into 1/8-inch thick circles. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet; remove to wire rack. Sift powdered sugar over warm cookies. Cool completely. Store tightly covered. ABOUT 4 DOZEN Nutrition Information 1 cookie: Calories 70, Calories From Fat 18, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 13g, Dietary Fiber 0g, Protein 1g Recipe by: www.quakeroatmeal.com Posted to MC-Recipe Digest by Diana Stephens <mdstephe@ix.netcom.com> on May 5, 1998
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