For the kindergartner’s classroom Sweetheart’s day celebration I figured I’d bake up some edible valentines for my young heartthrob to proffer—heart-shaped cookies tagged with each student’s name. This whole grain recipe, not too sweet and crisply perfect for glazing, delivers the bright sparkle of Texas citrus with orange and/or lemon zest shaved off in-season fruit. Glazed or not, monogrammed or not, will you be mine?
WHOLE WHEAT CUTOUT COOKIES makes about 60 2-inch cookies
- 4 ½ ounces (a generous 1 cup) organic all-purpose flour. Whole Foods 365 brand in the 5-pound bag generally sells for the lowest price.
- 4 ½ ounces (1 cup) organic or local whole wheat flour—I love Richardson Farms locally-grown freshly ground whole grain flour, available at Sunset Valley Farmers Market.
- 1 teaspoons baking powder, sieved. I use Rumford, non-GMO and aluminum-free.
- 4 ounces (1 stick) organic butter, softened. I love Organic Valley. Click for a coupon.
- 75 grams (3/8 cup) organic sugar. Central Market’s brand costs $2.99 for a two-pound bag.
- ½ teaspoon salt. I like Real Salt.
- 1 teaspoons fresh zest from a Texas orange and/or lemon
- 1 local egg
- 1 ½ teaspoons vanilla extract
Whisk together flours and baking powder. Cream the butter with the sugar, salt and zest. Mix in the flour—I like the stand mixer for this dough. It’s very dry at this point. Beat in the egg and vanilla until well blended and the dough masses together. Rest the dough in the refrigerator, covered, overnight.
Remove the dough from the refrigerator and let it soften up at room temperature for awhile. A couple of hours may not be too long if the kitchen’s cool.
Preheat oven to 350º.
Roll out dough to about 1/8″ thickness on a sheet of parchment paper sized to fit your baking sheet. I like to lay a cut open plastic bag on top of the dough to protect the rolling pin from sticking. Cut out approximately 2″ cookies,( I chose hearts this time, of course) spacing the cuts fairly close all over the surface of the dough. Remove the dough surrounding the cookies and place the parchment onto your baking sheet. Bake for 5 minutes, give the cookie sheet a 180º spin and bake for about 5 more minutes. The cookies should be beginning to brown and will feel set when pressed lightly with your fingertip.
Place the parchment paper with cookies on a cooling rack. Let cookies cool for a minute before removing from parchment and cooling completely on the rack. Glaze when cool.
Patch together any leftover dough scraps, reroll and cut out and bake the remaining cookies.
SIMPLE COOKIE GLAZE:
- 115 grams (1 cup) organic powdered sugar. Central Market’s brand is usually the best buy.
- 3 to 4 teaspoons local or organic milk. I like Swede Farm Dairy and Wateroak Farm‘s goat’s milk. Way Back When is selling their local cow’s milk at our farmers markets.
- 1 teaspoon vanilla extract
- 2 teaspoons organic agave nectar. Madhava brand’s 23.5 ounce container (light or dark) is on sale at Central Market for only $5.49.
Stir sugar, milk and vanilla together until smooth. Stir in agave. Tint with food coloring if desired. Whole Foods sells India Tree natural colors (not cheap!). Glaze cookies right away. I usually use a small clean paintbrush or a small icing spatula. Let dry before monogramming.