2008 Delicious Living Reader Recipe Contest: RUNNER UP, Desserts
Makes 36 / Not too sweet but pleasantly spicy, these shortbread-like cookies go well with tea.
1/2 cup (1 stick) Organic Valley Unsalted Butter
1 cup packed dark brown sugar
2 tablespoon Rachel’s Vanilla Chai Yogurt
2 Organic Valley large eggs
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons ground ginger
1/4 teaspoon salt
1/4 cup finely chopped crystallized pineapple
1. In a large bowl, mix butter, brown sugar, and yogurt until well combined. Add eggs and mix. In another mixing bowl combine all dry ingredients except pineapple. Add wet ingredients plus pineapple to dry ingredients and mix until well incorporated. Roll dough into a log. Wrap in waxed paper and refrigerate overnight.
2. Preheat oven to 375˚. Cut chilled log into 1/4-inch slices and place on a baking sheet. Place in oven for 8-10 minutes. Remove cookies to a rack to cool. Store in an airtight container for up to two weeks.