Whole Wheat-Honey Cookies
1/2 cup packed brown sugar
1/2 cup butter or margarine — softened
1/2 cup honey
1/2 teaspoon vanilla
1 egg
2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Heat oven to 375ş. Beat brown sugar, butter, honey, vanilla and egg in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in
remaining ingredients.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 9 to 11 minutes or until edges are light brown. Remove
from cookie sheet to wire rack.
Yield:
“24 Cookies”
Per serving: 109 Calories (kcal); 4g Total Fat; (32% calories from fat); 2g Protein; 18g Carbohydrate; 8mg Cholesterol; 120mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tip
Whole wheat flour contains the wheat germ, which is oily. The oil
can become rancid, so it’s best to store whole wheat flour in the
refrigerator or freezer. It’s a good idea to let the flour come to
room temperature before using it for baking.
Make It Your Way
If you love the taste of cinnamon-flavored graham crackers, try
our cookie version called Honey-Cinnamon Cookies. To make them,
stir in 1/2 teaspoon ground cinnamon with the flour. Mix 2
tablespoons granulated sugar and 1/2 teaspoon ground cinnamon;
sprinkle over cookies immediately after you take them out of the
oven.
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