CHEF JEFF — ONE BYTE AT A TIME: Sand Cookies
By: Herald Staff Report,
Give your next batch a cookies a little different spin by using whole wheat instead of white flour.
1¾ cups whole-wheat flour
¾ cup plus 2 tablespoons confectioners’ sugar
¾ teaspoon coarse salt
½ stick unsalted butter, at room temperature
Place two racks in upper and lower thirds of oven; heat to 350 degrees. Rub two baking sheets with butter. Sift dry ingredients onto board or countertop; mix. Add butter; rub in butter with heel of your hand to make a crumbly dough. Knead dough together a few times. Pinch off 1-tablespoon pieces of dough; roll into balls. Set each on countertop; gently flatten ball into circle, about ¼-inch thick. Repeat with remaining dough. Transfer cookies to buttered baking sheets, leaving 1 inch between them. Bake, rotating pan halfway through, until edges are dark golden, 20 minutes. Cool briefly on pan; transfer to racks to cool completely.
Yield: 18 cookies.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.