| |
| INGREDIENTS |
| 2 cups |
all-purpose flour |
| ⅔ cup |
whole-wheat flour |
| 1 tsp. |
baking powder |
| 1 tsp. |
baking soda |
| 1 tsp. |
salt |
| 2 cups |
packed light brown sugar |
| ¼ cup |
butter, softened |
| ¼ cup |
canola oil |
| 2 |
large eggs |
| 2 tsp. |
vanilla extract |
|
|
|
| RECIPE |
-
Preheat oven to 350°F.
- Line baking sheets with parchment paper.
- Whisk together in a small bowl both flours, baking powder, baking soda and salt, set aside.
- In a large bowl, beat together brown sugar, butter, oil, eggs and vanilla with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain, about 1 minute.
-
Stir in the dry ingredients until completely blended. (The dough will be stiff.)
- Divide the dough in half and press each half into a flat disk.
- Roll out one of the disks on a lightly floured surface to a 1/4-inch thickness.
- Cut out cookies with your favorite cookie cutters, placing the cookies 1 inch apart on the prepared baking sheets.
- Repeat with the remaining dough.
- Press the scraps together and cut out additional cookies.
- Bake the cookies, one sheet at a time, until they are puffed in the middle and browned around the edges, 8 to 10 minutes.
- Let stand for about 2 minutes on the baking sheets, then remove to wire rack to finish cooling.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 cookies
NUMBER OF SERVINGS:
24
|
|
|
| NUTRITION FACTS |
| |
| Calories |
154 |
|
| Total Fat |
4 g |
|
| Sodium |
178 mg |
|
| Total Carbohydrates |
26 g |
|
| Fiber |
0 g |
|
| Protein |
2 g |
|
|
|
