Blog Honey Wheat Cookies

Blog Honey Wheat Cookies

I love a decadent dessert as much as the next person, but I've been trying to bake more with whole grains, for the added fiber and other good nutrients that only come from the bran and germ of the wheat. Although whole-grain baking is very popular now, you don't see many recipes for rolled cookies that use whole-wheat flour. So I tinkered with my basic recipe, swapping in some whole-wheat flour for some of the all-purpose flour. While I was at it, I changed the sweetener too, guessing that brown sugar and a bit of honey would mellow the flour's wheaty flavor. Instead trying to hide the nubby texture of the whole wheat, I thought I'd bring attention to it by adding a little toasted wheat germ to the dough.

With the cookie dough resting in the refrigerator, my last consideration was which cookie cutter to use. Of course any shape would work but I thought a herd of rugged, outdoorsy moose cookies would be fun. I brushed them with the egg white left over from the dough and sprinkled them with cinnamon sugar. The moose looked cute with their rough cinnamon coats, but they needed a little more personality so I added currants for eyes before popping them in the oven.

Because of their long legs and big antlers, these cookies are a little more fragile than some other shapes. I made sure to let them cool on the pan until they were firm before moving them to a wire cooling rack. Since real moose shed their antlers every fall and grow new ones in the spring, if the odd cookie lost its antlers, I just called it a February moose.

The cookies smelled and looked wonderful but the real question was, how did they taste? Like serious, good-for-you health-food cookies? Not at all. They're light and crisp and sweet, and just a bit more interesting than the white-flour, white-sugar variety. Thanks to the whole wheat, they also have twice as much fiber, but you don't have to think about that. Just enjoy.