This is not to say that there aren’t cookie recipes out there made with all Greek yogurt and no butter. That gives us enough butter to help these cookies keep their shapes and have a soft texture. Instead, it has 1/2 cup of butter and 1/4 cup Greek yogurt. If this recipe used only butter in it, it would likely have 1 cup. Yogurt also adds moisture, so that can be problematic as well. With more added, these cookies would be quite dense. The partial substitution is also due to what Greek yogurt brings to the cookie dough. In addition to flavor, butter also does a lot for the texture and consistency of baked goods. That’s because butter serves a purpose in baked goods. You’ll notice that this recipe still has butter in addition to the yogurt. In fact, many of you may adopt this as a favorite cookie recipe! Why not substitute Greek yogurt for all of the butter? In these Greek Yogurt Chocolate Chip Cookies, you get the best of what both butter and yogurt have to offer. Think of it like adding buttermilk or sour cream to other baked goods. Greek yogurt also provides a tangy flavor to your baked goods. Or maybe you’ve just got a craving for homemade cookies but you’re low on butter. It’s lower in fat and calories than butter but still does some of what butter does in baking. That being said, Greek yogurt is a good substitute for butter in many baked goods if you’re looking to make your baking a little less indulgent. I view baked goods as an occasional indulgence to enjoy thoroughly. I don’t seek ways to make things healthier or to accomodate special diets. To serve, let cookies come to room temperature before dusting with confectioners' sugar.Ĭook's Note: If you can't find orange flower water, try specialty stores or online.Ĭopyright (c) 2007 Television Food Network, G.P.My approach to baking is a traditional one. Baked cookies can be wrapped in plastic, then aluminum foil, for up to 2 weeks. Store baked cookies in an airtight container for up to 1 week. Serve.īusy baker's tips: Dough can be frozen for up to 2 weeks. Remove them from the bag and cool cookies on a rack. Very gently toss the cookies to coat with sugar. Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. (If you don't have a brush, simply dip your fingers into the water and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of flowers. Remove cookies from the oven and immediately sprinkle them lightly with the orange water. Bake until the cookies set and start to brown, about 18 minutes. Place the cookies on the prepared baking sheets. Pinch the ends of the balls to make a football shape. With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Line two baking sheets with parchment or coat with nonstick spray. Cover the bowl and set dough aside at room temperature for 1 hour. In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.Īt low speed, stir in the nut mixture to make a crumbly dough. Stir the flour, baking powder, salt and nuts together in a medium bowl. Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground). Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Toast the walnuts until golden brown and fragrant, about 6 minutes.
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