| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

No need to wait for the holidays, these wonderful cookies are great anytime of the year!

Big Holiday Whole Wheat Cookies

1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
Large pinch salt
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 teaspoon vanilla extract
2 large eggs
2 cups toasted walnut pieces*

 

Maple Glaze:
1/2 cup confectioners’ (powdered) sugar
2 teaspoon milk
1 teaspoon maple flavoring

1. Preheat oven to 350ºF (175ºC) with oven racks in upper and lower thirds.
2. Combine flours, baking soda, and salt; reserve.
3. Combine sugars and butter in a bowl. Using an electric mixer or wooden spoon, beat until fluffy. Add vanilla, then add one egg at a time. Mix dry ingredients into butter mixture and thoroughly blend. Fold in walnut pieces.
4. Using 1/4 cup dough for each cookie, roll into a ball, place 4 inches apart on buttered baking sheets. With fingers, flatten each to about 3 inches in diameter.
5. Bake until lightly browned around edges, about 12 minutes. Remove from oven; cool about 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.
6. For Maple Glaze: Thoroughly mix confectioners’ sugar, milk and maple flavoring until smooth. Add a drop or two more milk, if necessary to achieve drizzling consistency.
7. Using a spoon, drizzle each cookie with glaze. Let glaze set.

Makes 18 cookies.

*To toast walnuts, place nuts in a single layer in an ungreased shallow pan. Bake at 350ºF for 5 to 10 minutes or until golden brown. Remove from pan to cool.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

||| Save this Recipe on Delicious |||