Our dainty, delicate Pastry Flour is great in this nostalgic sugar cookie recipe from Sunset Magazine. The nutty qualities often found in whole wheat flour take a backseat in this cookie. It tastes of motherly love, pure and simple.
Whole Wheat Nutmeg Cookies
Makes 3 dozen.
From Sunset Magazine
- 1/2 cup (1/4 lb.) butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1/2 tsp vanilla
- 2 cups Community Grains Pastry Flour
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- In a large bowl, with a mixer on medium speed, beat butter, granulated sugar, and powdered sugar until smooth. Add oil, egg, and vanilla and beat until well blended.
- In a medium bowl, mix flour, baking soda, nutmeg, and salt. Stir into butter mixture, then beat until well blended. Cover bowl with plastic wrap and freeze until dough is firm, about 1 hour.
- Shape dough into 1-inch balls and place about 2 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. Flatten each cookie slightly with a floured fork.
- Bake cookies in a 350°F oven until edges are lightly browned, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.