White Mountain Foods | May 25th, 2018
Lightly spray or oil cookie sheet. Beat butter and rice syrup until fluffy. Add yogurt, egg whites, lemon juice, zest, and vanilla; mix until well blended. Gradually add combined remaining ingredients; mix well. Cover and refrigerate for 1 to 3 hours. Heat oven to 375º F. With lightly floured hands, shape dough into 1-inch balls and place on prepared cookie sheet. Using bottom of glass, press into 1/8-inch thick circles. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.