# Put the
yogurt and the margarine, which is softened at room temperature, into a deep bowl and get a homogenous mixture.
# Add egg white, grated
lemon rind, salt, baking powder into the mixture. Add sifted
flour little by little while kneading the dough.
# Cover the dough, which has medium hardness, and rest it for about 10 – 15 minutes.
# Pick
walnut sized pieces from the rested dough. Shape them as bars over the bench.
# Get the ends of the dough piece, which has about 4-5 inches length, together to shape it as circle.
# Mix the remaining yolk with 1 tbsp
milk. Dip the circles into this mixture at first, then cover them with sesame.
# Place the ringo cookies over the baking tray, which is not greased, with spaces between each of them. (It is advised to start preheating the oven to 200 C after preparing half of the cookies.)
# After placing all of the cookies onto the tray, place the tray into the hot oven.
# Bake them for about 15 – 20 minutes, without drying them during the baking.
# Serve them cold.
