Chia Seed Sugar Cookie Thins
To prepare cookies: Position a rack in middle of oven; preheat to 350 degrees F. Line a large baking sheet(s) with parchment paper.Advertisement
Thoroughly whisk all-purpose flour, whole-wheat flour, baking powder and salt in a large bowl. Beat oil, butter, 1 cup plus 1 tablespoon sugar, egg and lemon zest in a large mixing bowl with an electric mixer on low speed until smooth and well blended. Beat in honey, vanilla and almond (or lemon) extract until evenly incorporated.
With the mixer on low speed, then medium speed, beat about half the flour mixture into the wet ingredients until incorporated. Beat in the remaining flour mixture until just incorporated.
Divide the dough into quarters. Roll each quarter into a 9-inch-long "log." Divide the log into 12 equal pieces. Roll each piece into a ball. Place on a prepared baking sheet and refrigerate until very cold, about 1 hour.
Place remaining 1/2 cup granulated sugar on a small plate. One at a time, dip the top of each ball of dough into the sugar; place, sugar-side up, about 2 1/2 inches apart on another prepared baking sheet. Coat the bottom of a wide glass with cooking spray, then dip it into the sugar. Flatten the balls with the glass to make cookies about 2 1/4 inches in diameter, dipping the glass into the sugar between cookies and spraying it as needed.
Lightly press a star-shaped cookie cutter into (but not through) the dough to make an etched design. With the cookie cutter in place, sprinkle the outer edge of the cookie with chia seeds and gently pat to help them adhere.
Bake the cookies on the center rack, one pan at a time, until just firm to the touch, 8 to 13 minutes. Let stand for 5 minutes, then transfer to wire racks to cool.
To prepare icing & finish decorating cookies: Stir together confectioners' sugar and dried egg whites in a small bowl. Stir in corn syrup, vanilla (or almond) extract and enough orange juice concentrate to create the desired color. Add a little more sugar if necessary to stiffen the frosting for piping. Spoon the icing into a pastry bag with a writing tip or into a small plastic bag with a tiny tip of one corner snipped off. Pipe a circle of icing into the center of each star on the cooled cookies. Let stand until the icing sets before storing the cookies.
Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
Equipment: Small star-shaped cookie cutter
Tips: White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites, like icings or meringues. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions or use according to the recipe.
1/2 starch, 1/2 other carbohydrate, 1/2 fat