For this slice-and-bake cookie recipe, we've knocked back the sugar a bit and used white whole-wheat flour for more flavor, fiber and nutrients. Keep a roll of the dough in the freezer so you can quickly bake a batch if company stops by.
To make ahead: Freeze dough (Steps 1-2) for up to 1 month; store cookies airtight at room temperature for up to 3 days.
Equipment: Parchment paper or silicone baking mat
1/2 starch, 1/2 other carb, 1/2 fat