Monday, December 7, 2009

White Whole Wheat Agave Sweetened Sugar Cookies

I tampered with Nourishing Apron's sugar cookie recipe. I was out of white flour and I tried agave instead of honey.

I also substituted vanilla extract for almond extract. Basically, I completely changed the sugar cookie recipe and used different ingredients except butter. I didn't measure, which I realized I should have so I could share those amounts with you, however, they were fairly close to the amounts used in Nourishing Apron's recipe.

Here is an estimate of what I used:
One and a half cups white whole wheat flour
3/4 cup cold, salted, organic butter
1+ tsp vanilla extract (I rarely measure--I just pour)
1/4 cup agave

I combined the butter and flour first, then slowly added the agave and vanilla. It is a pretty hard dough after you refrigerate it, which makes it nice and easy to roll out later.

I don't have a food processor, which probably would have made combining the cold butter and flour much easier. I used a hand held mixer at first but ultimately a fork to combine the butter and flour, much like you would do for pie crust. Slowly adding the agave helped combine the last remaining stubborn pieces of butter with the flour for a nice, thick dough.

After a few hours of refrigeration (or days in my case) roll out and use a cookie cutter. Place on an ungreased cookie sheet and bake for 6-8 minutes at 300 degrees F.

If you try these and use different amounts or ingredients, let me know!

IMPORTANT NOTE: There is a problem with this cookie dough. It is out of this world delicious. It is so sweet and chewy and moist with just the right amount of vanilla.....It is the ultimate comfort food. Not hard to believe when you think about it: butter and sweetly aromatic, with flour for fill, for that intoxicating fragrance and heavenly sensory experience.

Cookie dough has always been my favorite sweet snack. With the little dough I had leftover after days of snacking, I was able to make a small tray of cookies. They were delicious, too, but didn't even make it beyond the day they came out of the oven. I have to admit that even though I used a white sugar substitute, (agave) my problem with eating too much of something good still exists. I have to work on my moderation skills before I dare make these again.


One of my readers, Shanti, baked Nourishing Apron's cookies and they look beautiful. She sent me this picture:

(Shanti says no, the sprinkles are not sugar-free! Dang!)


Shanti said...

oh boy, i'm gonna have to try these now! and i still have some dough in my fridge from the other recipe to still bake. i was thinking of trying peppermint extract next time for a hint of christmas...i'll let you know how they turn out!

Shanti said...

i am trying these today with whole wheat pastry flour. i was going to use peppermint extract, but guess i didn't have any in the cupboard! btw, i can SOOO relate about not being able to eat yummy sweet things in moderation. it just doesn't happen for me. if i start in on a batch of cookies (even if they're "better" for me), i can't stop with just one or two! ugh...why must we be plagued??

Unknown said...

I found your recipe and tried it today. I had to add a lot more flour, probably another half cup, though it was spelt flour (and I'm at 7200 ft so altitude often comes into play). I had to use a LOT of flour to roll them out, but I got the hang of it. I also almost doubled the time in the oven (altitude again). The texture of the finished cookie was very flaky like a pie crust, but I liked it. Thanks!

Unknown said...
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