Sarah’s Sugar Cookies

1. Whisk together the white whole-wheat flour, baking powder and salt in a medium bowl and set aside.
2. Place yogurt, egg, sugar, oil and butter in a food processor; process until smooth, stopping once or twice to scrape down the sides of the bowl.
3. Add the dry ingredients and pulse several times just until dough clumps together.
4. Transfer the dough to a lightly floured surface and knead several times. Form into a large ball and wrap in plastic wrap. Refrigerate for about an hour before baking. (Yeah I know this is a drag but it will pay off – I promise!)
5. Preheat oven to 350°F. Line several baking sheets with parchment paper or coat with cooking spray.
6. Pull the dough out of the fridge and unwrap it on your work surface. Roll or press the dough to a 1/4-inch thickness and flour it when needed. Cut out shapes with a cookie cutters. Place cookies about 1/2-inch apart on the prepared baking sheets.
7. Bake cookies until light golden around the edges or 12-16 minutes. (If you bake two sheets at a time, rotate pans onto different racks about 7 minutes through).