I didn’t even notice this recipe until today when Fuzz came home from school and embarked on a relentless campaign to make cut-out cookies. She’s obsessed with worms this week, so I wasn’t surprised when our dough cutting session evolved into a bunch of worm making and worm story telling and worm eating. Eating raw dough is not smiled upon around here, but I am happy to say that this particular dough contains no raw eggs. It’s also easy to halve, which comes in handy when you are making it for someone with a short attention span. It’s easy to work with and the cookies can be made very thin of you cut them out right on the Silpat.
This bat photo, while not very good, shows you just how thin these cookies are.
Best of all, the cookies are really good thanks to the wheat, orange and vanilla flavor. I wouldn’t bother with decorating because mucking these up with icing just kills the wholesomeness groove that’s going on here. Really, they are good plain.
Whole Wheat Cut-Out Cookies Adapted from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks) — a GREAT cookbook and one I recommend.
3/4 cup unsalted butter ( 6 oz)
3/4 cup plus 2 tablespoons sugar (6 ¼ oz)
1/4 cup orange juice (2 oz)
2 teaspoons vanilla extract
2 cups traditional whole wheat flour (8 oz)
1/2 teaspoon baking powder.
Beat the butter, sugar and salt in a medium bowl, then add the orange juice, vanilla, flour and baking powder. Divided the dough into 2 pieces, wrape each piece in plastic wrap and refrigerate for about 30 minutes.
Roll each section into a 14 inch circle, cut out into shapes and bake at 350 for 14 minutes.
Makes “I don’t know”