Rating: 4 stars
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These make great holiday cookies when cut into shapes and decorated, but they're also a fine addition to your everyday cookie jar. We've cut the butter from an entire stick to just 2 tablespoons, cooking it until it turns a nutty brown to maximize the rich flavor.

Source: EatingWell Magazine, Holiday Issue 1996

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Recipe Summary test

total:
50 mins
Servings:
30
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set a rack in the upper third of the oven; preheat to 350 degrees F. Coat 2 baking sheets with cooking spray.

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  • Whisk whole-wheat flour, cake flour, baking powder and salt in a medium bowl.

  • Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute, and pour into a mixing bowl. Add sugar (or Splenda) and oil; beat with an electric mixer until smooth. Mix in egg and vanilla; beat until smooth. Add the flour mixture and mix on low speed until just combined. Divide the dough in half and press each piece into a disk.

  • Working with one disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut out cookies with small (about 2- to 2 1/2-inch) cookie cutters. Place the cookies about 1/2 inch apart on the prepared baking sheets.

  • Bake the cookies in the upper third of the oven, 1 sheet at a time, until slightly golden on the edges, 5 to 7 minutes. Do not overbake. Transfer to wire racks to cool.

Tips

Make Ahead Tip: Prepare the dough through Step 3; wrap well and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, return to room temperature before rolling out.) Store the cookies in an airtight container for up to 3 days or freeze for longer storage.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

54 calories; protein 0.9g; carbohydrates 8.2g; dietary fiber 0.4g; sugars 3.4g; fat 2g; saturated fat 0.6g; cholesterol 8.2mg; vitamin a iu 32.9IU; folate 11.8mcg; calcium 10.7mg; iron 0.4mg; magnesium 4.9mg; potassium 17.4mg; sodium 35.4mg; thiamin 0.1mg.

1/2 other carbohydrate

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