Yogurt Stack Cookies
1 cup sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup plain yogurt
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Yogurt Frosting -- (recipe follows)
1/3 cup fruit preserves (any flavor)
1 cup powdered sugar
2 tablespoons plain yogurt
1 tablespoon butter or margarine -- softened
1/4 teaspoon vanilla
Beat sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in yogurt and egg. Stir in flour, baking powder, baking soda and salt. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds. Place 2 inches apart on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely.
Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting. Top with second cookie; spread with 1/2 teaspoon preserves. Top with third cookie. Repeat with remaining cookies, frosting and preserves. Store tightly covered in refrigerator.
Mix all ingredients until smooth and spreadable.