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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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White chocolate, macademia nut and fresh raspberries captured in a perfectly sinless lowfat yoghurt cookie (well kind of) Ingredients:
1/2 cup unsalted butter |
1 1/4 cups sugar (i nearly always use soft brown) |
2/3 cup nonfat plain yogurt |
1/2 teaspoon vanilla |
1 1/2 cups flour |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1 egg white |
1/2 cup chopped white chocolate or 1/2 cup chips |
1/2 cup dry roasted unsalted macadamia nuts |
1 cup fresh raspberry |
Directions:
1. Heat Oven to 375.
2. Butter cookie sheet.
3. In mixer beat sufgar and butter until fluffy.
4. Add yogurt, egg white and vanilla.
5. Mix until well blended.
6. Transfer dough into a metal bowl and gently fold in the white chocolate, macademia nuts and fresh raspberries.
7. Cover and refrierate for at lkeast an hour (no more than 3).
8. Flour hands and shape into balls - squash with palm of hand to make a 1 inch thick cookie.
9. Space well apart on cookie sheet and bake on top shelf for 10 - 12 minutes.
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