Ingredients
1
cup Gold Medal™ all-purpose flour
1
cup Gold Medal™ whole wheat flour
1
teaspoon baking powder
1/2
teaspoon salt
1/2
cup butter, softened
3/4
cup packed brown sugar
3/4
cup granulated sugar
1
container (5.3 oz) Greek vanilla yogurt
1/2
cup fat-free egg product
1/2
teaspoon almond extract
1
cup powdered sugar
1
to 2 tablespoons fat-free (skim) milk, as needed
1/8
teaspoon almond extract
1/4
cup sliced almonds
Holiday candy sprinkles
Crushed colored rock candy
Preparation
Heat oven to 350°F. Spray cookie sheets with cooking spray.
In small bowl, mix flours, baking powder and salt. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until light and fluffy. Stir in yogurt, egg product and 1/2 teaspoon almond extract. Gradually beat in flour mixture.
Drop dough using #40 scoop (about 1 tablespoonful) 2 inches apart on cookie sheets.
Bake 10 to 12 minutes or until golden brown on edges. Remove to cooling rack. Cool completely, about 30 minutes. In small bowl, mix frosting ingredients, stirring until desired spreading consistency. Spread frosting over cookies. Immediately top with garnishes.
