Yeah, it’s another healthy-sorta recipe! I’ve been using regular whole wheat in quite a few recipes lately–homemade granola, pie crusts, and cakes. I heard about whole wheat white and decided to give it a try. It’s a winter whole grain rather than red summer wheat. It’s not as white as bleached flour, but it is lighter in taste and color than regular whole wheat. Because it is “lighter” in flavor it’s supposed to be easier to use in baking.

Today’s recipe is sugar cookies! I still used some regular bleached flour because I don’t want an entire batch of sugar cookies to be too grainy. But meanwhile, the whole wheat is in there, doing its job by providing me extra B-vitamins, fiber and calcium–yes, unaltered wheat is a high source of calcium and a lot of other minerals!

2 cups white whole wheat flour
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 cup unsalted butter or margarine
1 1 /2 cups granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Cream the butter and sugar. Add two eggs and beat until smooth. Add the vanilla and stir. Add in all the flour and the baking powder, mix well. Chill the dough for two hours. You can either roll the dough out and cut shapes or just flatten cookies with the palms of your hands–do not roll and leave rolled–they will not flatten and spread on their own!

Bake at 350 degrees for 10 to 12 minutes. Chill remaining dough. You can icing these after they are very lightly browned (do not overcook!) or you can eat them as-is with a nice cup of coffee or tea!