Chia Seed Sugar Cookie Thins
This healthy sugar cookie recipe makes delicate, thin cookies by using the bottom of a glass to press the dough into cute wafers, which are then pressed with a small cookie cutter to make an etched design. The cookie thins are sprinkled with fiber- and omega-3-rich chia seeds, which add a little health boost. Make them look extra special by adding a bit of naturally dyed orange icing.
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
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