Latest and Greatest Eats

I've been on a whole wheat kick--it's healthier by miles than regular flour, fills you up so you are fuller longer (you eat less, weigh less), and there is just something about it that makes me feel like I am doing my part to eat right. I made these for a party and they were a huge hit with kids and grown-ups alike. The best part is that the whole wheat satisfies you, so you are content to have a couple cookies instead of tons!
Whole Wheat Sugar Cookies

1 cup sugar
1/2 cup butter, softened
2 Tbs. milk
1 tsp. grated lemon peel
1 tsp. vanilla
1 egg
1 3/4 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
2 Tbs. sugar
1/2 tsp. cinnamon

1. In a large bowl, combine 1 cup sugar and butter; beat until light and fluffy. Add milk, lemon peel, vanilla and egg; blend well. Add flour, baking powder, baking soda, salt and nutmeg; mix well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.

2. Heat oven to 375 degrees. In a small bowl, combine 2 Tbs. sugar and cinnamon. Shape dough into 1-inch balls; rolling in cinnamon mixture. Place 2 inches apart on ungreased cooking sheets.

3. Bake at 375 degrees for 7-10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

TIP #1: Before refrigerating, I put the dough on the plastic wrap, spread it out, and roll it up in the plastic wrap in a long log. I put it in the freezer for about 10 minutes, and then cut it into equal sizes before rolling into balls. Creates perfect and equal sized cookies.

TIP #2: I buy WHITE whole wheat flour. This way the cookies are indistinguishable for the picky eater!!

(Source: Pillsbury Complete Cookbook)