Whole Wheat Cookies
- 1 cup(s) all-purpose flour
- 1 cup(s) white whole wheat flour
- 1/2 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 1 cup(s) sugar
- 1/2 cup(s) trans fat-free vegetable oil spread (60% to 70% oil)
- 1 large egg
- 2 teaspoon(s) vanilla extract
Directions
- 1. On sheet of waxed paper, stir together flours, baking powder, and salt.
- 2. In large bowl, with mixer on low speed, beat sugar and vegetable oil spread until blended. Increase speed to high; beat until light and creamy, about 3 minutes, occasionally scraping side of bowl with rubber spatula. Reduce speed to low; beat in egg and vanilla, then beat in flour mixture just until blended.
- 3. Divide dough in half; flatten each half into a disk. Wrap each disk with plastic wrap and refrigerate 2 hours or until dough is firm enough to roll.
- 4. Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With 2-inch cookie cutters, cut out as many cookies as possible; wrap and refrigerate trimmings. With lightly floured spatula, place cookies, 1 inch apart, on ungreased large cookie sheet.
- 5. Bake cookies 10 to 12 minutes or until lightly browned. With thin metal spatula, transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.Serving size = 1 cookie - Calories -35 - Total Fat 1g - Total Carbs - 5 g - Cholesterol - 3mg
December 20th, 2008 at 8:26 pm
Wow! Thanks for this one!
Your recipe looks delicious, healthy, and low calorie–what could be better?
December 21st, 2008 at 1:25 am
Now this one sounds really interesting. I may have to try it. I’ll let you know how they turn out. I’m curious: can you add anything to replace the sugar that will still give it a nice sweet taste?
December 21st, 2008 at 2:14 pm
Beverly,
You can substitute Splenda or Agrave for the sugar. Please let me know when you try the cookies.
Blessings,
Betty
December 22nd, 2008 at 4:14 am
Thankful I have an electric grinder and can get the benefits of freshly ground wheat flour, thanks for sharing a recipe I can try it on. I may try honey for sweetner if I can figure out how much to use. Now to search for some warm soup recipes.
April 25th, 2009 at 2:39 pm
I don?t usually reply to posts but I will in this case. WoW
June 2nd, 2009 at 12:12 am
Hi, good post. I have been woondering about this issue,so thanks for posting. I’ll definitely be coming back to your site.
June 7th, 2009 at 10:26 pm
I really liked this post. Can I copy it to my site? Thank you in advance.
June 8th, 2009 at 1:02 pm
Jake, As long as you link back to My County Kitchen, you are welcome to post the recipe to your site.
Blessings,
Betty
June 11th, 2009 at 4:24 pm
Thanks for the useful info. It’s so interesting
June 24th, 2009 at 4:18 pm
I spend a lot of time reading blogs and I have to say I’m impressed with your posts. It’s refreshing to find a blog that has valuable content such as yours. I’ll be a regular reader from now on, you can count on it.
Thanks,
Dennis
July 2nd, 2009 at 12:05 am
Wow! what an idea ! What a concept ! Beautiful .. Amazing ?
July 3rd, 2009 at 6:06 pm
amazing stuff thanx
July 12th, 2009 at 5:43 pm
Thank you for useful information.
August 26th, 2009 at 7:03 pm
Very, very cool site site! I am loving it!! Will come back again - taking you feeds also, Thanks.
September 3rd, 2009 at 2:58 pm
Nice Jobs!Thank you for informations,i will use that in my future!Thanks again!
November 6th, 2009 at 9:59 pm
Fantastic site, I really like your writing style. Very distinctive and easy to follow. On a lot of blogs people just drone on and on, but not you - very nice. Keep up the fine work!