3 cups whole wheat pastry flour
1 tbsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1/2 cup butter
2/3 cup honey
1 tsp vanilla extract
1/2 cup milk
Blend dry ingredients (first four) and set aside. Whip butter until creamy, thoroughly blend in honey and vanilla. Alternately blend the dry ingredients and milk into creamed honey-butter mixture.
Divide dough in half and chill several hours or overnight. Remove half the dough from the refrigerator at a time. Press flat with your palm on an evenly floured surface (I use a plastic pastry sheet). Lay a piece of wax paper over top of dough and roll out with a rolling pin to about 1/8" thick. Peel wax paper off and replace occasionally while rolling out.
Use your favorite cookie cutters dipped in flour to cut fun shapes! Gently press scraps together and roll out lightly as needed to cut remaining dough. I found that as we worked I needed to put it back into the refrigerator once or twice to chill for a few minutes when it began to get hard to work with.
Place cookies on ungreased cookie sheets (I always use my baking stones!) and bake at 350 for 12-15 minutes. Cool on a wire rack. Decorate as desired before or after baking (ideas: use toothpicks or straws to make interesting designs, and of course sprinkles, etc. are always fun!)
|Some of Peanut (4) and Monkey Boy's (20 months) tasty creations.|
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