2 2/3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/3 c. butter
1/2 c. sugar
1/4 c. egg substitute
1 tsp. vanilla
1/4 tsp. pineapple extract
1/4 c. low fat pineapple yogurt

Sift dry ingredients, set side. Cream butter and sugar. Add egg substitute, vanilla, pineapple extract. Gradually add dry ingredients, alternating with yogurt.

Roll dough into ball. Place on floured surface. Roll out to 1/4 inch thick. Cut and place cookies on ungreased cookie sheet.

Bake at 425 degrees for 8 to 10 minutes.