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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.
she’s here! my new little yogurty child (🥛👧🏻) is officially out in the world and i am so happy for you to meet her and fill your life with yogurt scones, yogurt soda, and yogurt pita!!!🥛🥛🥛 pick up your copy on the @shortstackeds site and show me what you make using #shortstackyogurt. 🤗🥛🎉❤️❤️❤️ yay!!! #yogurtsse (📷 @chantell_lauren)
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.
For the cookies
- 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
For the glaze
- 1/4 cup freeze-dried raspberries
- 1 1/2 cups confectioners’ sugar
- 3 tablespoons plain whole-milk yogurt
- Pinch of kosher salt
- 1/8 teaspoon almond extract
- Rainbow sprinkles and/or crushed toasted pistachios, for decorating
What’s your favorite way to use yogurt? Share in the comments below!