These are my favorite sugar cookies – light and delicate, but with enough whole-grain heft that you can eat a bunch of them without feeling sick! The essential ingredient is the white whole wheat. It’s almost as fine as white flour, but still has a subtle nutty taste of a whole grain. Available in health food stores, the natural sections of some supermarkets or at www.bobsredmill.com. For holiday cookies everyone can enjoy, use cookie cutters in the shape of a snowflake, or my personal favorite, doves, for a sweet and peaceful treat.
• 2-1/2 cups white whole wheat flour
• 3/4 tsp. salt
• 1-1/2 sticks unsalted butter, softened
• 3/4 cup organic cane sugar
• 1 large egg
• 1 tsp. vanilla or 1 tsp. lemon extract
• White from one egg
1. Combine flour and salt in a small bowl. Set aside.
2. Beat butter and sugar in a large bowl until creamy. Add egg and vanilla or lemon extract. On a lower mixing speed, gradually add flour mixture. Do not overbeat.
3. Form dough into two balls, and flatten into a disc shape. Wrap tightly in plastic wrap and chill until firm (at least one hour, or overnight).
4. Preheat oven to 350°F.
5. Roll out dough on a floured surface into a quarter-inch thickness. Cut as many cookies as you can, using a spatula to transfer them to an ungreased baking sheet.
6. If desired, brush with egg white and add sprinkles.
7. Bake cookies about 10 to 12 minutes until the edges are just beginning to brown.
8. Gather scraps, reroll and continue cutting until all the dough is used up.