Hello everyone, today I’m sharing with you the recipe for yogurt cookies without eggs and butter. Super easy and super fast, in fact, no molds are needed and there are no classic cuttings. Nothing goes to waste, in short.
Yogurt cookies without butter and eggs, easy without molds and cuttings, are prepared in no time, and it’s a pleasure to make them because they are so quick. I used jam to fill them, but I assure you they are also delicious with hazelnut cream. Try them and let me know.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups flour
- 1/2 cup sugar
- 1 packet vanillin
- 7 tbsps lard
- 5 1/4 oz plain yogurt
- 1 tsp baking powder
- 1 pinch salt
- to taste jam (for garnish)
- to taste powdered sugar (for finishing)
Tools
- Stand Mixer
- Baking Mats
- Ladle
- 1 Dough Scraper
Steps
Pour all the ingredients into the stand mixer and knead until the dough detaches from the sides. It should be soft but not sticky. Use the paddle attachment for this dough.
Transfer onto the work surface, compact the dough with your hands, and wrap it in plastic wrap. Let the dough rest in the fridge for 30 minutes before using it.
Once rested, divide the dough into many small balls.
Place the balls on the baking mat (if you don’t have one, a tray lined with parchment paper will do). With the tip of a floured ladle, make holes in the center.
Add jam to each cookie.
Bake at 350°F for about 20 minutes.
Before serving, sprinkle with powdered sugar.
