Ugh! Just realized I don't have sour cream for black & white cookies! Can I sub or must I go back out?
I have plain yogurt...what do you think?
I'd use plain yogurt. Maybe strain it a bit first in a strainer lined w/a coffee filter (an hour) to firm it up a bit.
Yogurt doesn't have the same proportion of fat, so the consistency would likely vary somewhat. If you are willing to risk that, go ahead. If not, get some SC.
yogurt subs very well in cakes and since this is a cakelike cookie I would try it. Let us know.
I went out for the sour cream after all. Decided I was afraid to fool with it on my first try. The cookies are delicious.
Thank you all for your help!