Christmas time is full of traditions. This is one of our family’s, but the original recipe calls for sour cream. Now that I have a way to make my own yogurt I can substitute with yogurt and make these traditional cookies no matter what my family’s current situation is.
Original recipe from Karen
- 1 ½ cups Sugar
- 1 cup Butter, softened
- 1 teaspoon Vanilla
- 4 Tablespoons Whole Egg Powder
- 6 Tablespoons Water
- 1 cup Non-Fat Plain Yogurt
- 5 cups Flour
- ½ teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- Holiday Sprinkles, optional
In a large bowl, mix egg powder and water. Stir until powder is completely dissolved. Add and cream together sugar, butter and vanilla. Add yogurt and mix well. Mix together flour, salt, baking powder and baking soda. Add flour
mixture to creamed mixture and mix until well blended. Cover and chill 1
Preheat oven to 375℉. Roll dough out on flour surface 1/4 inch thick.
Cut out cookies. Top with holiday sprinkles, if desired, and lightly press into cookies. Bake 10-12 minutes.
Powdered Eggs – Want to use fresh today? No problem! Just use 1 large egg for every 2 Tablespoons of egg powder listed above. Omit the water and step of dissolving egg powder into water.
Butter – It is something I can’t live without in my cooking and I don’t need to. There are wonderful ways to add beans and decrease the butter needed in most baked goods, and butter powder can work in a lot of places too. But butter, plain and simple butter, is my favorite thing to spread onto fresh-baked bread. Beans just don’t cut it. So, how do I store it? I choose to keep butter, boxes and boxes of butter, in the back of my refrigerator. It also stores well in the freezer, but since I have room in my fridge, that is where I keep it. I stock up when it is on sale and I use it all year round. When we are getting ready to move I allow my stock to decrease. In an emergency I have my beans and powder to fall back on, but I pray I always have enough butter around to spread on my toast!
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