Vanilla Almond Cookies

December 19, 2011

Wrap these lovely cookies in crisp cellophane bags and tie with gingham ribbon for a sweet homemade Christmas gift, or serve with coffee over the holidays.

Makes 36 cookies


1 cup (8 oz.) Vanilla 0% Chobani Greek Yogurt

1/2 cup plus 3 T sugar, divided

1/4 cup packed brown sugar

1 egg

1 t almond extract

2 cups all-purpose flour

1-1/2 t baking powder

1/8 t salt

3 T sliced almonds


1. Preheat oven to 180°. In a medium bowl, cream the Chobani Greek Yogurt, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and almond extract. Combine the flour, baking powder and salt in a small bowl, gradually add to creamed mixture, and mix well.

2. Drop batter by rounded tablespoon onto an ungreased baking sheet (about 5cm apart). Sprinkle each cookie with sugar. Press three almond slices into the center of each cookie.

3. Bake for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Are you a fan of homemade Christmas gifts?

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