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1/2 c. butter, softened
1 1/4 c. sugar
1/2 c. plain nonfat yogurt or low-fat lemon-flavored yogurt
2 egg whites
1 tbsp. grated lemon peel
1/2 tsp. vanilla
2 c. uncooked oats
1 1/2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 c. powdered sugar

Heat oven to 375 degrees. Lightly spray cookie sheet with no-stick cooking spray or oil lightly.

Beat butter and 1 1/4 cups sugar until fluffy. Add yogurt, egg whites, lemon peel and vanilla. Mix until well blended. Gradually add combined remaining ingredients except powdered sugar, mix well. Cover and refrigerate for 1 to 3 hours.

With lightly floured hands, shape dough into 1 inch balls, place on prepared cookie sheet. Using bottom of glass coated with sugar, press into inch thick circles. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet, remove to wire rack. Sift powdered sugar over warm cookies. Cool completely. Store tightly covered. Makes about 4 dozen.

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