LEMON-YOGURT COOKIES

1 1/4 c. flour
1/2 tsp. baking soda
1/4 c. butter or margarine
1/4 c. shortening
1/2 c. sugar
1/4 c. packed brown sugar
1 egg
1 tsp. vanilla
1/2 c. lemon yogurt
1/2 c. chopped toasted almonds

Grease cookie sheet. Combine flour, soda and 1/2
teaspoon salt. Beat butter and shortening with electric mixer
for 30 seconds. Add sugars and beat until fluffy. Add egg and
vanilla; beat well. Add dry ingredients to beaten mixture;
beat well. Stir in yogurt and almonds. Drop from teaspoon 2
inches apart onto greased cookie sheet. Bake in 375 degrees oven for
8 to 10 minutes. Cool about 1 minute before removing to wire
rack.
When cool, frost with mixture of 2 cups powdered sugar
and 1/4 cup lemon yogurt. Makes 36.