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Wednesday, August 8, 2012

W4DW- Whole Wheat Sugar Cookies

Corn harvest is in full swing here in Southeast Kansas-about one month ahead of normal due to the drought.  I haven’t been in the kitchen much for the last couple of weeks.  We spent a lot of time at the county fair, then we went on vacation for 3 days only to come home and go straight to the corn field.  My house looks like a tornado went through the middle of it.  Oh well, I guess I can clean house after corn harvest and when the boys are in school. 

Here is one of our favorite cookie recipes that my little 4-H member made for the county fair.  These have a very different taste than most cookies, but we really like them.  They are a great way to sneak whole grains to your kids.  This recipe uses grated orange peel for flavoring and we found the best way to “grate” orange peel is to use a lemon zester.  This is a recipe that I even made when I was in 4-H that I found from the Kansas Wheat Commission.

Whole Wheat Cookies

      1 cup sugar                                                     ½ teaspoon baking soda
      ½ cup butter, softened                                  ½ teaspoon salt
      1 large egg                                                     ½ teaspoon ground nutmeg
      2 tablespoons 1% milk                                 1 tablespoon grated orange peel
      1 teaspoon vanilla extract                            Cinnamon-Sugar Mixture:
      2 cups whole wheat flour                             ¼ teaspoon cinnamon
      1 teaspoon baking powder                          2 tablespoons sugar

Preheat oven to 375o F. In a large bowl, beat together sugar and butter until
    light and fluffy. Add egg, milk and vanilla extract; beat well.
Combine whole wheat flour, baking powder, baking soda, salt, nutmeg and
    orange peel. Gradually add to creamed mixture, mixing until blended.
In a small bowl, combine cinnamon and sugar. Shape dough into 1-inch balls.
    Place balls 2 inches apart on greased baking sheets. Flatten each dough ball with the
    bottom of a dampened glass dipped in the cinnamon-sugar mixture.
Bake 9-10 minutes or until golden. Remove from pan and cool on wire racks.
    Makes 3 dozen cookies.

        Nutritional Analysis: One cookie provides 73 calories, 1 g protein, 11 g carbohydrates, 3 g fat, 13 mg cholesterol,
        1 g dietary fiber, 13 mg calcium 32 mg potassium and 66 mg sodium.

-A Kansas Farm Mom

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