Saturday, September 26, 2009

30 Days of Holiday Christmas Cookie Recipes! Big Holiday Whole Wheat Cookies Day 23

Holiday Christmas Cookie Recipes!

Big Holiday Whole Wheat Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
Large pinch salt
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 teaspoon vanilla extract
2 large eggs
2 cups toasted walnut pieces*

Maple Glaze:
1/2 cup confectioners’ (powdered) sugar2 teaspoon milk
1 teaspoon maple flavoring

Preheat oven to 350ºF (175ºC) with oven racks in upper and lower thirds.
Combine flours, baking soda, and salt; reserve.
Combine sugars and butter in a bowl. Using an electric mixer or wooden spoon, beat until fluffy. Add vanilla, then add one egg at a time. Mix dry ingredients into butter mixture and thoroughly blend. Fold in walnut pieces.

Using 1/4 cup dough for each cookie, roll into a ball, place 4 inches apart on buttered baking sheets. With fingers, flatten each to about 3 inches in diameter.
Bake until lightly browned around edges, about 12 minutes.

Remove from oven; cool about 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.

For Maple Glaze: Thoroughly mix confectioners’ sugar, milk and maple flavoring until smooth. Add a drop or two more milk, if necessary to achieve drizzling consistency.
Using a spoon, drizzle each cookie with glaze. Let glaze set.
Makes 18 cookies.

*To toast walnuts, place nuts in a single layer in an ungreased shallow pan. Bake at 350ºF for 5 to 10 minutes or until golden brown. Remove from pan to cool.

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