Thursday, December 23, 2010
Whole Wheat Gingerbread Cookies
Source: Vegetarian Times
Makes 3 dozen cookies
1 cup whole wheat flour plus more for dusting
1 cup whole wheat pastry flour (or all-purpose)
2 tsp ginger
2 tsp cinnamon
1/4 tsp ground cloves
1 stick butter, softened
1/2 cup dark brown sugar, packed
1/2 cup molasses
1 large egg
1/4 cup milk
Suggested frosting: honey cream cheese
1. Combine flours, ginger, cinnamon, & cloves in large mixing bowl. In another large bowl beat butter, brown sugar, & molasses together until fluffy. Add egg & milk and beat until smooth; add to flour mixture & combine until soft dough forms. Divide dough into 3 disks; wrap each disc in plastic wrap and chill 1 hour, or overnight.
2. Preheat oven to 350. Dust work surface with flour & 1 dough disc with flour; roll out to 1/4 inch thickness (you will probably need to add some flour until dough is not too sticky). Cut into shapes with cookie cutters and place on oiled baking sheets. Gather excess dough and repeat process; repeat with other dough discs.
3. Bake cookies 8-9 minutes or until slightly puffy and dry in centers. Transfer to wire rack to cool; decorate with frosting if desired.