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Whole Wheat Sugar Cookies -- w

Source of Recipe

Good Housekeeping – Home Cooking
Whole Wheat Sugar Cookies -- w
Plan ahead…dough needs to chill 2 hours.
Makes: about 6 dozen cookies

1 c. all-purpose flour
1 c. white whole wheat flour* See white whole wheat flour in the “Information Station”
1/2 tsp; baking powder
1/4 tsp. salt

1 c. sugar
1/2 c. trans fat-free vegetable oil spread (60% to 70% oil)
1 large egg
2 tsp. vanilla

Step 1: On a sheet of waxed paper, stir together the first 4 ingredients. In a large bowl, with mixer on low speed beat sugar and vegetable oil spread until blended. Increase speed to high; beat until light & creamy, about 3 minutes, occasionally scraping the bowl with a rubber spatula. Reduce speed t low. Beat in egg and vanilla, then beat in flour mixture just until blended.

Divide dough in half; flatten each half into a disk. Wrap each dish in plastic wrap and refrigerate 2 hours; or until dough is firm enough to roll.

Preheat oven to 375º. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/4-inch thick. With 2-inch cookie cutter, 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. 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.

Each cookie (unfrosted) equals: 35 calories…1 gm protein…5 gm carbohydrate…1 gm fat…0 fiber…3 mg cholesterol…20 mg sodium +++WWP: 1