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)

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Coconut Oatmeal Cookies

Ever in a pinch for a quick, elegant-looking dessert that will work for everyone? Picture two big, flat, thin coconut cookies with vanilla icecream sandwiched in the middle, sprinkled with a little powdered sugar or toasted coconut and carmel sauce around the plate. It's a gourmet twist that appeals to our hometown tastebuds that can be done in half an hour!
This achieves the same flavors that people love about the cookie part of chocolate chip cookies, but adds a little twist with some sweetened coconut. If you are not a fan of oatmeal, just add more flour in its place an omit the oatmeal. I think the oatmeal gives it a nice texture however. Again, this recipe gives you big, flat cookies, not fat lumpy cookies, so don't feel like you messed up the recipe when they come out of the oven. They are flat and thin because there is more liquid in the recipe than other traditional cookie recipes. This is one of my favorites because I love the buttery, sugar cookie that is the foundation for chocolate chip cookies, except it is with coconut instead!
This dough can be stored in parchment/wax paper in the freezer, so anytime you need quick cookies, just pull it out, cut off a few rounds, and pop them in the oven. If you like the idea of toasted coconut, just set your broiler to low, put coconut flakes on a cookie sheet, and watch them--about 5 minutes or less depending on your oven.

Coconut Oatmeal Cookies

1/2 cup shortening
1/2 cup butter
3/4 cup brown sugar
3/4 cup sugar
2 beaten eggs
2 Tbs. HOT water
1 tsp. vanilla
1/2 tsp. salt
1 tsp. soda
1 1/2 cup flour
1 cup oatmeal
1 cup coconut, shredded and sweetened

Preheat your oven to 370 degrees. In a mixer, cream shortening and butter until fluffy. Add sugar and then eggs, one at a time. Add hot water and let combine. Add the vanilla, salt, and soda. Last, add the flour, slowly, and then the oatmeal and coconut. The dough will be gooy--this is just how you want it. Using 2 spoons, scoop in small amounts (about 1/8 cup each) onto a greased cookie sheet. Bake for 10-12 minutes.

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