So obviously I love to bake..and obviously baking deals with butter and sugar and love–but love doesn’t make you gain weight. I think.
I found this wonderful recipe at JoytheBaker and they are so awesome. I know I say that about a lot of things, but really. Daaaaaaang.
I took tons of pictures.
Here’s the Recipe and Directions:
1 cup whole wheat flour
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flours, cocoa powder, salt and baking powder. Set aside.
In the bowl of an electric stand mixer, fit with a paddle attachment, beat together butter and sugars.
Beat until well incorporated. Stop the mixer and scrape down the bowl. Add the egg. Beat on medium speed until mixture is glossy and fluffy, about 2 to 3 minutes.
Stop mixer and add the dry ingredients all at once.
Mix on low speed until all of the flour is incorporated Stop mixer and finish incorporating ingredients with a spatula. Spoon batter out onto a sheet of waxed paper, and form loosely into a log. Roll and seal cookie dough and chill in the fridge for at least 2 hours.
Have you ever heard the phrase, “Don’t judge a book by its cover?” Well, don’t judge my wheat roll by it’s weird shape. My hands were sticky and it was hard to hold the camera..don’t judge.
Yeah, I didn’t think about the chilling thing, but for real…it’s a must. Patience is a virtue, you know..
Once chilled, divide dough in half and place one half on a lightly floured counter surface. Lightly flour a rolling pin and roll out dough to a 1/4-inch thickness. Use a heart shaped (or whatever) cookie cutter to cut out cookies and place dough on prepared baking sheet. Very lightly brush cookies with water and sprinkle with granulated or turbinado sugar.
Roll and cut cookies, re-rolling the dough once or twice, until all cookies are cut and baked.
Find some cute cookie cutters! I also had Mickey Mouse that my mom used for sandwiches when I was younger but I figured that it was a bit much
Bake for 10 to 12 minutes. Remove from the oven, allow to rest on the baking sheet for 10 minutes before removing to a wire rack to cool completely. OR NOT. ( look below for results)
CUTE cookies. You can do it!
Okay okay–let them cool before you pick them up or you will have an armless star. Like I did.
Cookies will last, in an airtight container at room temperature, for up to five days.
And don’t forget to SHARE your wheaty goodness..you will helping mankind.