Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a large bowl, combine brown sugar and yogurt.
2. 5398918 Upgrade to a paid membership 22116 to unlock all instructions 17957
3. 6754557 Upgrade to a paid membership 43175 to unlock all instructions 66639
4. 4646485 Upgrade to a paid membership 69125 to unlock all instructions 66926
5. 4058661 Upgrade to a paid membership 24772 to unlock all instructions 91981
6. 1992927 Upgrade to a paid membership 88936 to unlock all instructions 18692
7. 9408517 Upgrade to a paid membership 823 to unlock all instructions 48674
8. 6890015 Upgrade to a paid membership 28988 to unlock all instructions 40036
9. 7504471 Upgrade to a paid membership 5991 to unlock all instructions 26261
10. 2551121 Upgrade to a paid membership 7188 to unlock all instructions 4274
11. 4104475 Upgrade to a paid membership 2799 to unlock all instructions 71387
12. 3149651 Upgrade to a paid membership 55906 to unlock all instructions 71352

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. 7779169 Upgrade to a paid membership 33928 to unlock all instructions 18356

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a large bowl, combine brown sugar and yogurt.
2. Add egg and lemon juice #1. Stir until combined.
3. In a separate bowl, whisk together white flour #1, whole wheat flour, baking soda and salt.
4. Stir flour mixture into wet yogurt mixture.
5. Gently dust fresh raspberries with flour #2 and fold into batter.
6. Drop dough by rounded tablespoon onto parchment paper lined baking sheets.
7. Bake at 375F for 10 minutes, until cookies just start to brown on edges.
8. Meanwhile, prepare frosting. Whisk together powdered sugar, lemon juice #2, and milk.
9. Gently fold in lemon zest.
10. Dip cooled cookies into frosting and let set until frosting has dried.