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| 1/2 Tasse | Margarine; (1 stick) softened |
| 1 1/4 Tasse | sugar |
| 1/2 Tasse | Plain nonfat yogurt or lemon low-fat yogurt |
| 2 | Egg whites or 1 egg |
| 1 Esslöffel | lemon peel grated |
| 1/2 Teelöffel | vanilla |
| 2 Tasse | Quaker¨ Oats (quick or old fashioned; uncooked) |
| 1 1/2 Tasse | all-purpose flour |
| 1 Teelöffel | baking powder |
| 1/2 Teelöffel | Baking soda |
| 1/4 Tasse | sugar powdered |
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Lightly spray cookie sheet with no-stick cooking spray or oil lightly. Beat margarine and 1-1/4 cups sugar until fluffy. Add yogurt, egg whites, lemon peel and vanilla; mix until well blended. Gradually add combined remaining ingredients except powdered sugar; mix well. Cover and refrigerate for 1 to 3 hours.
Heat oven to 375¡F. With lightly floured hands, shape dough into 1-inch balls; place on prepared cookie sheet. Using bottom of glass dipped in sugar, press into 1/8-inch thick circles. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet; remove to wire rack. Sift powdered sugar over warm cookies. Cool completely. Store tightly covered.
About 4 Dozen
Nutrition Information 1 cookie: Calories 70, Calories From Fat 18, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 13g, Dietary Fiber 0g, Protein 1g
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