Monday, June 3, 2013

Tasty Whole-wheat Snickerdoodles

Okay cookies really aren't too healthy, but you gotta indulge sometimes.  I love it when I find wholesome wholegrain goody recipes.

Recipe found here:

This is a really quick blog entry.  I just had to share.

I made these twice.  The first batch disappeared way too fast.  I made a double batch the second time (which it's really easy to have allrecipes calculate the measurements).

MY EXPERIENCE with this recipe.
I used Wheat Montana White Whole Wheat flour.  I froze the dough for 5-15min before rolling it in the cinnamon/sugar.  I used more cinnamon than sugar and got a nice dark crackled finish.

These cookies are heavenly straight out of the oven but I think they get even better after cooling and stored in an airtight container.  So soft and chewy and they kept well for 4 whole days (I'm sure they'd go longer just haven't had them around long enough).

King Arthur makes a white whole wheat flour... I've used it before very similar:

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