Christmas Cookies - Whole Wheat

'tis the season for enriched bleached flour, refined white sugars, and other desserts!

Why not try making sugar cookies with whole wheat?

(Check this recipe out on my blog: Michael's Test Kitchen !)

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Admittedly, you'll literally be replacing all-purpose flour with whole wheat four on a 1:1 ratio, but it is something worth trying and seeing if you like. Once baked, there's only a slight difference, and chances are lower that you'll have a sugar high from simply in-taking gluten, since your body actually treats white flour just like sugar - it goes straight to the bloodstream.

Whole wheat flour doesn't act like that, which is the advantage to using whole wheat in any recipe. I don't recommend this substitution in every recipe, but it certainly works for cookies.

1 cup butter, softened

1 1/2 cups powdered sugar

1 egg

1 teaspoon vanilla

2 1/2 cups whole wheat flour

1 teaspoon baking soda

Preheat oven to 350 degrees F

Cream the softened butter and powdered sugar in a stand mixer.

Add the egg and vanilla to the sugar mixture, and whip it until combined

Combine whole wheat flour and baking soda in a separate bowl, then add to the sugar mixture, stirring until just combined.

If the dough is wet still, and sticks to your fingers, add more flour.

Sprinkle a clean surface with flour, and roll the dough out.

Cut out and place on an ungreased baking sheet.

Bake in preheated oven for 8 minutes, until golden around the edges.

Frost the cookies using your favorite cookie frosting recipe, and enjoy!