Yogurt cookies recipe fail

United we stand – Divided we fall.

Any American knows this saying. However, tonight division would have been my friend, had I heeded the word. My cookies fell (or failed) because I didn’t divide. Yes, that little word “divided” is very important in recipes. It means to reserve a portion of the full measure set aside for another purpose.

I made this yogurt cookie recipe tonight and missed that little word when it came to the nutmeg. Instead of putting 1 teaspoon in the cookie batter, I put 2 in.

I’ve been on a quest to find the yogurt cookie recipe my grandma made. Grandpa threw out many of her recipes in the years following her death, so that recipe was lost to us. I thought I might have found it with this one. I still wouldn’t know, though, because these turned out, shall we say, less than appetizing. Nasty, unless you’re a real nutmeg fiend.

There’s plenty of dough left over, too, because I made a double batch in anticipation of a get-together tomorrow. I stopped after making a few dozen of the things and the remainder of the dough’s headed for the garbage. It was a double disappointment since I still don’t know whether these will approach grandma’s recipe. Another time!

Here’s the recipe, only I modified it so no one else will miss the divided part!

YOGURT SUGAR COOKIES

Ingredients:
– 1/2 cup butter ( softened)
– 2 cup sugar
– 3 eggs, beaten
– 1/2 cup plain yogurt*
– 2 teaspoons ground nutmeg, >divided
– 1 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 3 cup all-purpose flour
– 1 teaspoon baking soda
– 1 tablespoon sugar

Directions:
Cream butter and 2 cups sugar until light and fluffy. Add eggs, yogurt, 1 teaspoon nutmeg, vanilla, salt, flour, and soda. Beat until smooth. Refrigerate dough for 1 hour. Drop by teaspoonfuls onto greased cookie sheet.

Combine 1 teaspoon nutmeg and 1 tablespoon sugar; sprinkle over each cookie. Bake at 400 degrees for 8 to 10 minutes. Cookies will look soft. Remove from cookie sheet immediately. Makes 8 dozen.

SOURCE: Southern Living Magazine, May 1974.

*I used Sonyfield Farm Plain Whole Milk Yogurt. I read you can make this recipe using fruit yogurt as long as it is a smooth yogurt like lemon with no chunks of fruit in it. I’ll likely use fat-free yogurt next time, though with so much sugar and butter, I don’t see what shaving a little fat off for the yogurt would benefit us! I will not use sugar-free if I try a flavored one, though.

Leave a Reply

Your email address will not be published. Required fields are marked *