Tasty cookies filled with dried fruits, nuts and spices. Greek yogurt and molasses give it softness, while replacing almost half the butter and reducing the amount of fat. The composition of cookies also includes ginger, lemon zest, dried cranberry. They enrich it with vitamins and minerals, necessary for the prevention and control of colds. Cinnamon and nutmeg fill the cookie with its magical spicy aroma, and oatmeal adds texture and a good source dietary fiber. Cookies are baked in just 10 minutes, it should stay soft after the oven. Raise your immunity and the mood is delicious! Nutrition value per serving: (30 total pcs.) Calories 174, total fat 7 g., saturated fat g., proteins 3 g., carbohydrates 28 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 12 minutes Difficulty: easy Quantity: 30 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 and 1/4 Art. flour
- 1 and 1/4 tsp baking powder
- 3/4 tsp soda
- 3/4 tsp ground cinnamon
- 0.5 tsp grated nutmeg
- A pinch of ground cloves
- 1/4 tsp salt
- 110 gr. butter, room temperature
- 1 tbsp. brown sugar
- 2 large eggs of category CO
- 1/4 Art. molasses
- 1/4 Art. low Greek plain yogurt fat
- 1 tbsp. l grated ginger
- 2 tsp finely grated lemon peel (from about 1 lemon)
- 0.5 tbsp. cooked oatmeal
- 1 and 1/4 Art. light raisins
- 1 and 1/4 Art. dried cranberries
- 1 and 1/4 Art. coarsely chopped walnuts, toasted
Recipes with similar ingredients: premium flour, baking powder, cinnamon, nutmeg, cloves, butter, sugar brown, eggs, molasses, yogurt, ginger root, lemon, cereal hercules, raisins, cranberries, walnuts
Recipe preparation:
- Cover 2 large baking sheets with parchment paper. In a bowl medium-sized mix flour, baking powder, soda, cinnamon, nutmeg, cloves and salt.
- In a large bowl with a mixer, whisk creamy at medium speed butter and brown sugar until light and lush, about 3 minutes. Mix the eggs one by one, whisking thoroughly after each additions. Add molasses, yogurt, ginger and lemon zest and whisk until smooth, as needed scraping the mixture from the sides of the bowl. Reduce mixer speed to minimum and stir in the flour mixture to knead sticky dough (not re-beat it). Stir in oatmeal and half raisins, cranberries and walnuts. Combine the remaining dried fruits and nuts in a small bowl.
- Lay out 1 tbsp. l test for prepared baking sheets. Sprinkle each cookie set aside fruit and nut mixture and place in fridge for about 30 minutes. Meanwhile, preheat the oven up to 190 ° C.
- Bake cookies until they are dark golden so that they are still was soft, 10-12 minutes; cool on a wire rack. Can be stored in sealed container for 1 week.
