1/4 c granulated sugar (evaporated cane juice)
1 tspn baking powder
2 tspn yogurt
1 tspn vanilla extract
1 c unbleached white all purpose flour
dash of salt
1) Cream butter and sugar. Add baking posder and a dash of salt. Mix in yogurt and vanilla. Mix in flour. If necessary, wrap dough in plastic wrap and chill for up to 3 hours or until easy to handle.
2) On a lightly floured work surface, roll out half the dough to 1/8 inch thickness. Cut with cookie cutters and transfer to ungreased baking sheet. Bake at 375 7-8 minutes or until edges are firm and bottoms are lightly browned. Cool.
3) Ice with powdered sugar icing (1 c sifted powdered sugar/1 tablespoon milk or water/ 1/4 teaspoon flavoring extract or essence optional).