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Recipe of the month
Greek Wrap

Recipe Details
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Lemon Yogurt Cookies
Ingredients:
3 cups cake flour *
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cups low-fat lemon yogurt
2 large eggs, lightly beaten
1/3 cup vegetable oil
1/2 teaspoon finely grated lemon peel
1 teaspoon fresh lemon juice
Directions: Preheat oven to 375°F.

Combine flour, baking soda, baking powder and salt; set aside.

In a large bowl, combine sugar, yogurt, eggs, oil, lemon peel and lemon juice; stir until well blended. Add dry ingredients; stir until dry ingredients are moistened.

Drop by rounded teaspoonfuls, 2 inches apart on baking sheet coated with non-stick spray. Bake for 9 to 12 minutes or until edges are slightly brown. Cool 1 minute; remove from baking sheet to wire rack and cool completely.

*If using all-purpose flour, use 2 ˝ cups plus 2 tablespoons of flour.
Servings: 48 (3-inch cookies)
Calories/Serving: 68
Nutrition: Each cookie provides approximately: 68 calories, 1 g protein, 12 g carbohydrates, 2 g fat (0 g saturated), 0 g fiber, 9 mg cholesterol, 7 mcg folate, 1 mg iron, 78 mg sodium.
Source: Wheat Foods Council
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