Rocky Road Cookies

Eggless

This is a photo of the cherry variation, as the rocky road cookies disappeared too quickly for me to get a photo of them

ROCKY ROAD COOKIES

7 tablespoon unsweetened cocoa powder

3/4 cup sugar

2 tablespoons espresso powder

4 tablespoons butter

1/3 cup +  1 tablespoon plain low fat yogurt (or full fat, either works)

1 teaspoon vanilla

1/2 teaspoon almond extract

1 cup flour

1/4 teaspoon baking soda

1/8 teaspoon salt

almost the full jar of mini marshmallow bits

1 cup sliced almonds

Preheat oven to 350, Line baking sheets with parchment paper

In a large bowl, mix cocoa powder and sugar. 

Melt butter in the microwave or on the stove. Pour over the cocoa and sugar mixture.

Mix well. 

Add yogurt and vanilla. Blend

In another bowl, mix flour, baking soda and salt

Add to cocoa mixture

Add nuts and marshmallow bits. 

Drop by tablespoons onto lined baking sheets. 

Bake for 8 to 10 minutes. 

Let cool on pan for a few minutes, then cool completely on wire rack. 

Makes about 2 dozen. 

For cherry variation:

Omit almond extract, and marshmallow and almonds. 

Add 1 teaspoon cherry extract and 1 cup chopped dried cherries. 

follow the same directions as above. 

Lemon Yogurt Cookies

Lemon Yogurt Cookies

• 1/2 cup granulated sugar
• 7 tablespoons butter, softened 
• 2 teaspoons grated lemon rind 
• 1/3 cup honey
• 1/2 teaspoon lemon extract
• 1 large egg 
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt 
• 1/4 cup plain fat-free yogurt 
• 
  
• Glaze:
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice 
• Sprinkles

Preheat oven to 350, line baking sheets with parchment paper

1. Beat sugar, butter and lemon zest, with a mixer at medium speed until light and fluffy. 
2. Add honey, extract, and egg; beat until well-blended. 
3. Combine flour, baking powder, and salt, in another bowl. 
4. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Using the smaller medium scoop drop 2 inches apart onto  prepared baking sheets .

1. 
   
2. Bake at 350° for 12 minutes or until lightly browned.
3. Combine powdered sugar and juice in a small bowl; stir with a whisk.
4. Dip cooled cookies into glaze and then sprinkle with yellow sprinkles if desired
5. Makes 2 dozen
6.