![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJBM247O2KCVVnwtjZ9Hq8CjHKirgQOVkXdSdOfJTpqIS9W8VXva58yLhO79s-he2D3oJEmJmftm54p1fNuKr7bkfAxzhF1crdGTqifzcKjITryuYJmSLVElRdGNdNt1fRJXiik5NXLrWT/s400/100_8848.jpg)
And while I'm not sure cookies are what the experts had in mind, this Whole Wheat Snickerdoodle recipe is one we've been using around here for years.
It was a county fair winner back when Jill was just a beginning 4-H cook. What judge doesn't like a little bit of extra nutrition when choosing a winner? (So far, most 4-H fairs haven't figured out a way to have their young cooks enter their favorite salad recipes.)
Freshly grated orange rind packs a punch of flavor, along with the nutmeg and the cinnamon.
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Enjoy!
1 cup sugar
1 egg
2 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 tbsp. finely grated fresh orange rind
2 tbsp. milk
1 tsp. vanilla extract
***
2 tbsp. sugar
1 tsp. cinnamon
Cream shortening and 1 cup sugar in mixer bowl until light and fluffy. Blend in egg. Mix flour, baking powder, soda, salt and nutmeg in separate bowl; add orange rind. Add to creamed mixture alternately with milk and vanilla, mixing well. Use a small cookie scoop to make uniform balls. Roll in mixture made from combining 2 tablespoons of sugar and the cinnamon.
Place on greased cookie sheet; flatten slightly with the bottom of a glass. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Cool on wire rack. Makes 3 dozen.
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