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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
- 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 (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.
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