Friday, July 15, 2011

Yankee "Doodles" Dandy!

Whole wheat is definitely part of the dietary "buzz" these days as Americans are urged to add more whole grains to their diets.

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.)

Brianna & Jaycee make the Snickerdoodles at a recent 4-H cooking meeting.

Freshly grated orange rind packs a punch of flavor, along with the nutmeg and the cinnamon.

A cookie scoop is a great tool to use to make all the cookies the same size, especially important when baking for 4-H. If your family is like mine, a uniform cookie isn't their chief concern. But I guess a little beauty never hurts.


Whole Wheat Snickerdoodles
1/2 cup shortening
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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