INGREDIENTS

  • 1/2 cup margarine , softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup plain fat-free yogurt
  • 2egg whites
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 2 cups quick-cooking oats
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup powdered sugar

DIRECTIONS

  1. Lightly spray cookie sheet with cooking spray. 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 3 hours.
  2. Heat oven to 375 degrees 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.