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Correo Electrónico
Add a photoThis traditional festive cookie incorporates whole wheat flour to provide a fibre boost without compromising flavour or texture.
Ingredientes
- 1 cup (250 mL) unsalted butter, softened
- 1 cup (250 mL) packed golden yellow sugar
- 1/4 cup (60 mL) 100% pure fancy molasses
- 1 large egg, lightly beaten
- 1 tsp (5 mL) Great Value Artificial Vanilla Extract
- 1/2 tsp (2 mL) iodized sea salt
- 1 1/2 cups (275 mL) Great Value Whole Wheat Flour
- 1 1/2 cups (275 mL) Great Value All Purpose White Flour
- 2 tsp (10 mL) ground ginger
- 2 tsp (10 mL) ground cinnamon
- 2 tsp (10 mL) Great Value Baking Cocoa
- 2 tsp (10 mL) Great Value Baking Soda
Direcciones
- In a large bowl, beat together butter and sugar until light and fluffy. Beat in molasses, egg, vanilla, and salt until combined.
- In a separate bowl, whisk together dry ingredients; add to wet ingredients and mix until well blended and dough forms. Cover with plastic wrap and refrigerate for at least 1 hour before handling. If chilled overnight, allow the dough to warm up slightly or it may crack when it is rolled out.
- Preheat oven to 350F (175C.) Line two baking trays with parchment paper, set aside. Divide dough into 4 pieces; roll out one at a time keeping the remaining dough refrigerated.
- Roll dough to ¼ inch (½ cm) thickness on a lightly floured surface. Cut into desired shapes using floured cookie cutters. Carefully transfer to prepared baking trays.
- Bake for 7-9 minutes, rotating trays top to bottom halfway through, or until cookies are set. Cool 1-2 minutes on the tray then transfer to a wire rack to cool completely before decorating.
- Tips:
- Make a simple Royal Icing to decorate. It will harden overnight, making the cookies stackable for storage. Lightly whisk together 1 egg white and ¼ tsp (1 mL) lemon juice. Gradually beat in 1 ½ - 2 ½ cups (375-625 mL) of icing sugar to desired consistency. Tint using food colouring, then pipe onto cookies using a zipper storage bag with the corner snipped off. Allow the icing to dry overnight before storing in an airtight container.
- More cookie recipes are available at .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 450 | |
| Calories from Fat 293 | 65% |
| Total Fat 33.29g | 42% |
| Saturated Fat 20.81g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 187mg | 8% |
| Potassium 84mg | 2% |
| Total Carbs 39.23g | 10% |
| Dietary Fiber 0.5g | 2% |
| Sugars 37.72g | 25% |
| Protein 1.51g | 2% |
