Yogurt Thins

Course : Cookies
Serves: 80-85
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Ingredients:

2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup oil
1/2 cup plain unsweetened yogurt
 

Preparation / Directions:

Preheat the oven to 325. In the food processor or in a large bowl, combine the flour and salt. Add the oil and mix until the mixture resembles coarse meal. Add the yogurt and blend to form a dough that will hold together in a cohesive ball. If necessary, add an additional tablespoon of yogurt. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll in a rectangular shape 1/8 inch thick. Using a spatula, rolling pin, or your hands, pick up the rolled dough and transfer it to a large baking sheet. With a sharp knife, score the surface into 2 inch squares, taking care not to cut all the way through the dough. Prick each square in 2 or 3 places with the tines of a fork. Bake for 15 to 20 minutes, or until light brown. Turn over once during baking and pull off any individual crackers at the edge that are already brown. Cool on a rack. VARIATIONS: A sweeter cracker will result by substituting sweetened yogurt for the plain yogurt. Lemon and berry flavors are good. If you use fruit-at-the-bottom yogurt, be sure to stir it first. Note that the color can be affected by the type of yogurt used. Substituting 1/3 cup toasted wheat germ for the same amount of flour lends this cracker a nutty flavor.

 

Nutritional Information:

1392 Calories (kcal); 57g Total Fat; (37% calories from fat); 26g Protein; 191g Carbohydrate; 0mg Cholesterol; 538mg Sodium


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