Thin and Chewy Lemon Cookies

Thin and Chewy Lemon Cookies:

2 cups bread flour (do not substitute)

1/2 tsp. salt

1 tsp. baking soda

zest of 2 lemons, grated

3 tbsp. butter, melted

1 1/2 cup sugar

1 egg

1 tsp. fresh squeezed lemon juice

1/2 cup Chobani non-fat lemon Greek yogurt

yellow food coloring (optional)

1/4 cup powdered sugar

Preheat oven to 350 degrees F.

Combine flour, salt, baking soda, and lemon zests in a bowl. Set aside.

Using a whisk, beat butter and sugar by hand until light in color. Beat in egg until combined. It will form a mass. Add lemon juice, yogurt and food coloring (I use about 1/8 rounded teaspoon of yellow gel food coloring). Beat until smooth and well incorporated. Slowly add flour mixture until well blended. You may need to switch over to a wooden spoon to mix as the batter thickens. Don't overmix.

Spray baking sheet with cooking spray. Drop cookie dough onto baking sheet using a 1.5-inch ice cream scoop (or scoop using a tablespoon and roll into a ball). Place 2-inches apart. Flatten to no more than 1/4-inch thick using the bottom of a glass or cup to press. Dip glass or cup into powdered sugar if it sticks to dough. Bake for 7 to 9 minutes.

Sprinkle powdered sugar on cookies when they come out of the oven. Transfer to a cooling rack. Store in an airtight container. Makes about 30 3-inch cookies.

Note: Hand mixing is the best method for obtaining chewy cookies. Using electric mixers will not affect the taste but may affect the texture.

www.ingoodflavor.com