CHEF JEFF — ONE BYTE AT A TIME: Sand Cookies

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Give your next batch a cookies a little different spin by using whole wheat instead of white flour.

Sand Cookies

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.

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