Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | white sugar | 1/2 | cup | splenda no-calorie sweetener | 1/4 | cup | butter, softened | 1/4 | cup | Margarine, light, soft, at room temperature | 1/2 | cup (8 fl oz) | Fat Free Plain Greek Yogurt | 1 3/4 | large | egg whites | 1/4 | teaspoon | salt | 1/2 | teaspoon | vanilla extract not imitation | 1/2 | teaspoon | baking soda | 1/2 | teaspoon | baking powder | 1 | cup | whole wheat pastry flour | 2 | cups | all- purpose |
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Steps
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Sequence
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Step
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| 1 | Cream softened butter and margarine with splenda and white sugar | 2 | Add and beat egg whites and yogurt | 3 | Add salt and vanilla extract | 4 | Add dry ingredients which have been sifted together. | 5 | Mix dough. Form into a ball and then refrigerate for 30 minutes | 6 | Roll out dough on floured surface, cut with cookie cutter and place on cookie sheet, top with sugar sprinkles if desired. | 7 | Bake at 325-350 degrees until lightly brown on bottom. Remove and cool on rack. |
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