Monday, December 17, 2012

Wintry Sugar Cookies

This week's Christmas cookies project is a traditional sugar cookie that can be made using ingredients you probably already have in your refrigerator and pantry if you've been doing any other baking. The only specialty item is the totally optional frosting or colored sugar. Well, that and cookie cutters of course.

Like any dessert, these should be enjoyed in moderation, but the whole wheat flour makes them a little less horrendous for you than the ones you find in a box.


1 3/4 coups whole wheat flour
1/3 cup rice flour
1/4 cup tapioca starch
dash salt
3/4 cups (3 sticks) pastured butter, softened
1/2 cup granulated sugar
1/4 cup maple sugar
3/4 teaspoon pure vanilla extract
1 egg (certified humane if you can find it)
1 egg white


1. Whisk flours, salt, and tapioca starch together in a small bowl.
2. Beat butter until creamy. Gradually add sugar, then vanilla, eggs, and flour.
3. Scrape dough onto a large piece of plastic wrap, form into a flat disc, and wrap completely. Refrigerate at least three hours.
4. Preheat over to 350. Line cookie sheets with parchment paper.
5. Roll dough into 1/4-inch thickness. Cut out cookies. Place 2 inches apart on sheet. Decorate with sugar. Bake about 10-12 minutes.

Yield: 3 dozen cookies

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