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Cornbread Cookies

1 egg, beaten
1 container (6 ounces) Yoplait Light or Yoplait Original peach yogurt (about 2/3 cup)
1/2 cup packed brown sugar
1/2 cup (1 stick) margarine or butter, softened
1 cup all-purpose flour
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder

Heat oven to 375°. Mix egg, yogurt, brown sugar and margarine in medium bowl. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Immediately remove from cookie sheet. Cool on wire rack.

About 3 dozen cookies

 

Recipe Source:

Great New Tastes with Yogurt, Betty Crocker,

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