Recipe By Lari Robling

These cookies are low in fat and sugar. The poppy seeds add texture as well as some anti-oxidants and fiber. Blending olive oil and butter in baking gives you the flavor of butter but some of the nutritional benefits of the olive oil. Low fat yogurt also replaces some of the fat content.

Makes approximately 6 dozen

Ingredients

• 4½ cups flour
• 1½ teaspoons salt
• 1½ teaspoons baking soda
• 1 stick butter
• 3 tablespoons olive oil (extra light for baking is best)
• 1½ cups sugar
• 2 eggs
• 2 teaspoons vanilla or 1 teaspoon almond extract
• 1½ cups low fat yogurt
• 1/3 cup poppy seeds
• Zest and juice of one orange

Directions

1. Combine flour, salt and baking soda. Set aside.

2. In a mixer cream butter and olive oil until creamy. Add sugar and whip until light and fluffy.

3. Add egg and vanilla or almond extract and mix well.

4. Add flour mixture to egg mixture and mix until well blended.

5. Gently mix in poppy seeds, orange zest and juice. Cover and refrigerate overnight.

6. Preheat oven to 350°.

7. Drop cookies by the tablespoonful (a number 60 scoop makes it easy work) onto a parchment lined cookie sheet.

8. Bake 10-12 minutes or until bottoms are lightly browned.

9. Cool on cooling rack. Drizzle confectioner's sugar glaze, if desired.

Confectioner's Glaze

1. Sift one cup confectioner's sugar and add 1 teaspoon vanilla extract and about 1 tablespoon skim milk. Mix together and add more sugar or milk to get desired consistency.

2. Using a fork, drizzle over cooled cookies. Allow to harden before serving or packing into a tin.