Yogurt Stack Cookies

Instructions

1. 1

   Yogurt Frosting -- (recipe follows) 1/3 cup fruit preserves (any flavor) YOGURT FROSTING 1 cup powdered sugar 2 tablespoons plain yogurt 1 tablespoon butter or margarine -- softened 1/4 teaspoon vanilla Beat sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in yogurt and egg. Stir in flour, baking powder, baking soda and salt. Cover and refrigerate about 2 hours or until firm. Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds. Place 2 inches apart on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting. Top with second cookie; spread with 1/2 teaspoon preserves. Top with third cookie. Repeat with remaining cookies, frosting and preserves. Store tightly covered in refrigerator. YOGURT FROSTING: Mix all ingredients until smooth and spreadable. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "20 Cookies" "2:00" Protein; 34g Carbohydrate; 10mg Cholesterol; 151mg Sodium Other Carbohydrates Page 241 Remember not to place cut-out cookies on a warm cookie sheet; they'll spread too much and loose their shape before baking. "I Don't Have That" When there's no yogurt in the refrigerator, substitute sour cream in both the cookies and in the frosting.