White Whole Wheat Lemon Poppyseed Cookies

These are a makeover of Vegan Lemon Poppyseed Cookies. I un-veganized them, reduced the sugar, amped up the lemon, and used white whole wheat flour. These are light and delicious, not to sweet but sweet enough. Very popular here! The poppyseeds add a lovely texture.

• Ready In: 45 mins
• Serves: 40
• Yields: 40 cookies

Ingredients

• 1 1⁄4 cups sugar
• 2  drops  of vanilla creme-flavored liquid stevia (optional)
• 1  tablespoon molasses
• 1⁄2 cup unsalted butter
• 1⁄4 cup canola oil
• 1  tablespoon  lemon extract
• 3⁄4 cup plain fat-free yogurt
• 1⁄4 teaspoon vanilla extract
• 3⁄4 teaspoon baking soda
• 2  teaspoons lemon zest
• 2 1⁄2 cups white whole wheat flour
• 1⁄3 cup poppy seed

Directions

1. Preheat oven to 350 degrees.
2. Whip butter and oil together until fluffy (approx 10 minutes).
3. Add sugar.
4. Add yogurt and vanilla.
5. Add remaining ingredients.
6. Drop by large spoonfuls onto a cookie sheet.
7. Bake approximately 12 minutes, or until turning lightly golden at the edges. These will be a more cakey cookie, so you don't want it to brown. Cooking time will depend on actual cookie size, oven, etc.