No need to wait for the holidays, these wonderful cookies are great anytime of the year!

Big Holiday Whole Wheat Cookies

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) sugar
2 teaspoon milk
1 teaspoon maple flavoring

1. Preheat oven to 350ºF (175ºC) with oven racks in upper and lower thirds.
2. Combine flours, baking soda, and salt; reserve.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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 (175ºC) for 5 to 10 minutes or until golden brown. Remove from pan to cool.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.