Baking with Whole Wheat

It is the holiday time and that means baking to my family.  We started discussing cookies more than a month ago.  I had a baking party at my house last weekend to discuss healthier treats with whole grains and different types of sweeteners. The idea was to take classic holiday cookies and update them with whole grain flour.  I typically update about half of the flour to whole grain and leave the other half with the higher gluten all purpose flour in cookies and more delicate baked goods.  I did that with ginger cookies.  One of my favorites.  Here is the recipe that is originally in the King Arthur Baking Book.

Ginger Cookies

Adapted by Amy from King Arthur Flour

1/2 cup butter, softened

1/3 cup agave nectar

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon baking soda

1 egg

1/2 cup crystallized ginger, minced very fine

2 cups whole wheat flour

¾ cups all purpose flour (you may need to add more due to the liquid agave)

Stir the butter into the spices, salt, and baking soda until well blended. Beat in the egg, agave and ginger.  Add flour.  You may need a little more flour to compensate for the agave nectar.  Spray a baking sheet with canola spray or oil it.  When baking with agave, the cookies bake faster on the bottom and could stick.  Roll the dough into balls, then press them down to be very flat.  I used a fork and made a little cross-hatch design.  Bake at 350 degrees for 12-15 minutes.  I had to bake a few minutes longer so check them.  Enjoy.

 

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