What can’t yogurt do? Its bright tang shines in savory soups, spreads, and marinades. And you already know how its subtle sweetness stars in breakfast bowls, smoothies, pastries, and so many frozen treats. Which is why I was thrilled to see the latest Short Stack Edition from Food52 favorite Molly Yeh: Yogurt.
Yeh calls yogurt “the duct tape of dairy products,” and flipping through the 20 recipes, it’s not hard to see why. She puts yogurt to work for breakfast, lunch, and dinner—dolloping spoonfuls into pizza and pita dough, and atop a mujadara volcano or whipped into egg creams. But there’s one recipe that caught my eye in particular—and not just because of its bold color.
“These cookies have got the sour tang of yogurt, the warmth of vanilla, and the fruitiness of raspberry backed up by a hint of almond,” Yeh writes. “They come together so easily and are some of the softest and prettiest cookies in all the land.“
These blushing beauties have a lot of yogurty goodness going on: Inspired by the cakey texture of black and white cookies, Yeh uses yogurt to enrich her batter (in the place of black and white’s buttermilk) and as the base of her bright pink glaze. To truly make your cookies the prettiest in the land, Yeh recommends topping with pistachios or (even more magical) sprinkles.
And just when I thought I’d seen it all, yogurt takes the cake, er, cookie.
| 2 | cups all-purpose flour |
| 1 | teaspoon kosher salt |
| 1 | teaspoon baking powder |
| 1/2 | cup (1 stick) unsalted butter, softened |
| 1 | cup sugar |
| 2 | large eggs |
| 2 | teaspoons pure vanilla extract |
| 1/2 | cup plain whole-milk yogurt |
| 2 | cups all-purpose flour |
| 1 | teaspoon kosher salt |
| 1 | teaspoon baking powder |
| 1/2 | cup (1 stick) unsalted butter, softened |
| 1 | cup sugar |
| 2 | large eggs |
| 2 | teaspoons pure vanilla extract |
| 1/2 | cup plain whole-milk yogurt |
| 1/4 | cup freeze-dried raspberries |
| 1 1/2 | cups confectioners’ sugar |
| 3 | tablespoons plain whole-milk yogurt |
| 1 | pinch kosher salt |
| 1/8 | teaspoon almond extract |
| 1 | handful rainbow sprinkles and/or crushed toasted pistachios, for decorating |
| 1/4 | cup freeze-dried raspberries |
| 1 1/2 | cups confectioners’ sugar |
| 3 | tablespoons plain whole-milk yogurt |
| 1 | pinch kosher salt |
| 1/8 | teaspoon almond extract |
| 1 | handful rainbow sprinkles and/or crushed toasted pistachios, for decorating |
What’s your favorite way to use yogurt? Share in the comments below!
Written by: Katie Macdonald
Popular on Food52
8 Comments
See what other Food52 readers are saying.