Healthy Slice & Bake Cookies
1 1/2 cups whole wheat pastry flour
1 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 cup white cane sugar
5 tablespoons canola oil
4 tablespoons unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
1. Whisk flours, baking powder, baking soda and salt in a medium bowl. Set aside.
2. Beat sugar, oil and butter in a mixing bowl with an electric mixer on high until smooth.
3. Add eggs and vanilla, and beat until smooth.
4. Add the flour mixture and mix on low speed until just combined.
5. Divide dough into 2 and mold into logs. Wrap with plastic wrap and freeze just until firm, about 45 minutes.
6. Preheat oven to 350F.
7. Remove one roll of dough from the freezer and let stand at room temperature for 5 minutes. Unwrap and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round.
8. Place 1/2 inch apart on cookie sheet lined with parchment paper.
9. Bake for 8 to 10 minutes. (The longer you bake them, the more crisp they will be.)
10. Remove and transfer to wire racks to cool completely.
You can make both cookie logs, or leave one in the freezer for a rainy day.
It’s very kid friendly, and so yummy!
The next step is to ice them. I always use the basic royal icing recipe from Wilton, which consists of white powdered sugar (I use the organic one from Whole Foods), Wilton’s meringue powder, and warm water. You may choose to make it from raw egg whites or egg whites powder instead. I’m sure I will give that a whirl one of these days…
To create the colors, I used the natural liquid food colors from Chocolate Craft Studio. They are made from all natural ingredients and work great!
You can spread the icing across the cookies or pipe it on with a pastry bag. The kids enjoy “drawing” on the cookies with the icing using the pastry bag.
The recipe was adapted from one that I found at Eating Well.