Whole-wheat spice cookies

Yield: 6 Servings

Measure Ingredient
1 cup Butter/margarine
1½ cup All-purpose flour AND 3/4 cup whole wheat flour
½ cup Granulated sugar
½ cup Packed brown sugar
1 \N Egg white
1 teaspoon Ground cinnamon
¼ teaspoon Ground cloves
¼ teaspoon Ground allspice OR nutmeg

FROM: Monica Daigle-Kleisath of Walnut Creek,CA In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds or until mixed. Add about ½ of flour mixture, add rest of sugars and egg white. Mix in remaining flour.

Shape dough into two 7-inch rolls. If desired, coat the rolls in nuts or colored sugar. Wrap and chill the rolls in the refrigerator about 4 hours or until firm enough to slice.

Cut chilled dough into ¼ inch thick slices. Arrange slices 1-inch apart on ungreased cookie sheet. Bake at 375~ for 8 minutes or until golden brown. Cool.

Sugar glaze: in a small bowl, stir together 2 cups sifted powdered sugar, 1 Tbsp light corn syrup, 2 to 3 Tbs milk. Makes a glaze of drizzling consistency. Yield: ¾ cups.

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