Ingredients
- 2 cups All purpose flour
- ⅓ cup Butter – softened
- 4 tbsps Yogurt (original recipe had only 2-3 tbsp, but I added a little more than 4tbsp to get the correct consistency of the dough)
- 4 tsps Sugar
- 1 tsp Salt
- 2 tsps Pepper
- 2 tbsps Cilantro – finely chopped
Instructions
- Preheat oven to 325°F. Cover 2 baking sheets with parchment papers and set aside.
- Whisk flour, salt and pepper in a small bowl and set aside.
- Cream butter and sugar in a medium bowl, until light and fluffy. Add 2tbsp yogurt and continue to beat.
- Next add flour mixture and beat slowly. The mixture was pretty dry, so I used my hands to incorporate all the ingredients and added an additional 2tbsp of yogurt to make a smooth, non-sticky dough. Add chopped cilantro and work it into the dough.
- Roll the dough into ¼” thickness.
- Use cookie cutter or bottle lids to cut the cookies. Place them on the prepared baking sheets.
- Bake for 18-20 minutes.
Notes
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