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Whole Wheat Critters

Whole Wheat CrittersRecipe courtesy of the Wheat Foods Council and Chef Gale Gand.

Recipe Ingredients:

1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup honey
1 teaspoon vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup low-fat milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Cooking Directions:

  1. In large bowl, cream butter and sugar with electric mixer or wooden spoon until light and fluffy. Add honey and vanilla extract; beat until well blended.
  2. In small bowl, combine flours and baking powder; add to butter-sugar mixture, alternately with milk, until well blended.
  3. Divide dough in half. Wrap each half in plastic wrap; chill at least 2 hour or overnight.
  4. Preheat oven to 350°F (175°C).
  5. In small bowl, mix 2 tablespoons granulated sugar and cinnamon together.
  6. On a lightly floured surface, roll dough out to 1/8-inch thickness. Cut out with 3-inch or larger animal-shaped cookie cutters.
  7. Place on ungreased baking sheets; sprinkle with cinnamon-sugar mixture.
  8. Bake for 10 to 12 minutes, until the edges are just beginning to brown. Place cookies on a wire rack to cool.

Makes 36 cookies.

Recipe courtesy of "Food for Thought: From Parents to Children" - a cookbook created from the collaboration of the Wheat Foods Council, Chef Gale Gand and parents around the country. By purchasing the book for $3.50, you can support Spoons Across America, a not-for-profit organization dedicated to educating children, teachers and families about the benefits of healthy eating. The 35 nutritious and flavorful wheat-based recipes found within the book are fun to make and will help teach children about nutritious food choices.

Cookbooks are available at www.wheatfoods.org. If you have any questions, contact wfc@wheatfoods.org.

Nutritional Information Per Serving (1/36 of recipe): Calories: 88; Total Fat: 3g; Saturated Fat: 2g; Cholesterol: 7mg; Total Carbs: 15g; Fiber: 1g; Protein: 1g; Sodium: 72mg.

Recipe and photograph courtesy of Wheat Foods Council.