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Lemon Yogurt Cookies


    1/2 c  nonfat lemon yogurt

      2 ea egg whites

      1 T  lemon peel,Grated

      1 t  vanilla extract

      1 t  lemon extract

      2 c  quick cooking oats,uncooked

  1 1/2 c  flour

      1 t  baking powder

    1/2 t  baking soda

    1/4 c  powdered sugar to sift over


Lightly spray cookie sheet with nonstick cooking spray.  Beat 1 1/4

cups sugar with egg whites.  Add yogurt, lemon peel, and vanilla; mix

until well blended.  Combine remaining ingredients and gradually add to

yogurt mixture.  Mix well.  Cover and refrigerate for 1 to 3 hours.


Preheat oven to 375.  Shape into 1" balls.  Place on cookie sheets,

using bottom of glass dipped in sugar.  Bake 10 to 12 minutes or until

edges are lightly browned.  Cool on rack.  Sift powdered sugar over

warm cookies.  Store tightly covered.



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