Place oven rack in center of oven and preheat to 350⁰F. Line 2 large rimmed light-colored cookie sheets with parchment paper; set aside. To prevent cookie bottoms from over browning, set the parchment lined cookie sheet inside a second unlined cookie sheet. Baking with stacked cookie sheets gives needed insulation.

In a medium bowl, whisk flours, baking powder and salt; set aside.

In a large bowl, use an electric mixer on medium speed, beat butter, sugar and vanilla about 2-3 minutes. Add Greek Vanilla Yogurt, lemon zest, lemon juice and food color; beat until combined.

Reduce speed to low and add dry ingredients in two batches, beating well after each addition.

Roll dough into 1-inch balls and place on prepared cookie sheets. Using thumb, press each cookie middle about halfway down.

Bake one cookie sheet at a time until done, about 18 minutes.

Cool on a wire rack and generously ice with lemon frosting. Store in an airtight container.