Getting Ready for Valentine’s Day with THE JUDGE GROUP RECIPES

Whole Wheat Sugar Cookies

Prep: 20 minutes Cook: 12 minutes
Chill: 4 hours
Makes 24 (3inch) cookies

Cookies

1 ¼ cups flour
¼ cups whole-wheat flour
¼ teaspoon salt
½ teaspoon baking soda
4 ounces unsalted butter, softened
1/3 cups granulated sugar
1/3 cup light brown sugar
1 egg white
1 ¼ teaspoon pure vanilla extract
¼ teaspoon pure almond extract

Icing

2 cups confectioner’s sugar, sifted
2 large egg whites
2 teaspoons freshly squeezed lemon juice

 

1. For cookies, whisk together first 4 ingredients (through baking soda) in a medium bowl.

2. Beat butter and sugars together in a separate medium bowl until light and fluffy. Scrape down sides and bottom of bowl, and add the egg white and vanilla and almond extracts; beat until just combined.

3. Add flour mixture, and stir until incorporated. Cover bowl with plastic wrap, and chill for at least 4 hours.

4. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.

5. Dust a work surface with flour. Turn out chilled dough directly onto surface. Roll dough, and gently transfer them to baking sheets.
(You can re-roll the scraps, just be sure to chill in between.)

6. Bake cookies for 12 minutes or until set but not browned. Remove cookies from oven, and cool for 5 minutes. Transfer the to a wire rack to cool completely.

7. For the icings, whisk together all icing ingredients in a large bowl until completely smooth. Mixture should have consistency of a glaze. (If it’s too thin, add a bit more sugar. If it’s too thick, add a few more drops of lemon juice.)

8. Transfer icing to a pastry bag (or a zip-top plastic bag with a small hole in one of the bottom corners.) First, outline the cookie or desired design, and then fill it in. Let icing harden before serving. Cookies can be in a air tight container for up to 3 days.