3/4 cup sugar
1 (6-ounce) container lemon or plain lowfat yogurt
1 tablespoon freshly grated lemon zest
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup white baking chips, if desired
2 cups powdered sugar
3 tablespoons lemon juice
1 teaspoon freshly grated lemon zest
Yellow decorator sugar
Heat oven to 350°F. Lightly grease cookie sheets; set aside.
Combine sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients except white baking chips. Beat at medium speed until smooth. Stir in white baking chips, if desired.
Drop dough by rounded teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake 7-9 minutes or until edges just begin to brown. Remove cookies to cooling rack; cool completely.
Combine all frosting ingredients in bowl. Beat at medium speed until creamy. Frost cooled cookies. Decorate as desired.
Store these soft cookies between layers of waxed paper in a loosely covered container.