Close
Cook Time:30 minsAdditional Time:2 hrsTotal Time:2 hrs 30 minsServings:36Yield:3 dozen cookiesJump to Nutrition Facts
Cook Time:30 minsAdditional Time:2 hrsTotal Time:2 hrs 30 minsServings:36Yield:3 dozen cookies
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:36
Servings:
36
Yield:3 dozen cookies
Yield:
3 dozen cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ⅔cupswhite whole-wheat flour or all-purpose flour½teaspoonsalt½cupunsalted butter (1 stick), at room temperature6tablespoonscanola oil½cupconfectioners’ sugar½teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
1 ⅔cupswhite whole-wheat flour or all-purpose flour
½teaspoonsalt
½cupunsalted butter (1 stick), at room temperature
6tablespoonscanola oil
½cupconfectioners’ sugar
½teaspoonvanilla extract
DirectionsSift flour and salt together into a medium bowl. Beat butter, oil and sugar in a mixing bowl with an electric mixer on high speed until well blended, about 1 minute. With the mixer on low speed, beat in the flour mixture and vanilla until just combined.Divide dough into 2 equal portions and roll each into a log about 6 inches long. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.Working with one log at a time, cut the cookies 1/4 inch thick. (To keep the cookies round, roll the log just slightly after each slice.) Place the cookies about 1 inch apart on the prepared baking sheet. Using a wooden skewer, make 4 holes in the center of each cookie so it resembles a button.Bake until the cookies are pale golden brown, 9 to 11 minutes. Let cool slightly on the pan, then transfer to a wire rack to cool completely. Repeat with the remaining dough.TipsMake Ahead Tip: Prepare through Step 2 up to 1 day ahead or freeze airtight for up to 2 months. Store cookies in an airtight container for up to 5 days.Equipment: Parchment paper or nonstick baking matOriginally appeared: EatingWell Magazine, November/December 2014
Directions
Sift flour and salt together into a medium bowl. Beat butter, oil and sugar in a mixing bowl with an electric mixer on high speed until well blended, about 1 minute. With the mixer on low speed, beat in the flour mixture and vanilla until just combined.Divide dough into 2 equal portions and roll each into a log about 6 inches long. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.Working with one log at a time, cut the cookies 1/4 inch thick. (To keep the cookies round, roll the log just slightly after each slice.) Place the cookies about 1 inch apart on the prepared baking sheet. Using a wooden skewer, make 4 holes in the center of each cookie so it resembles a button.Bake until the cookies are pale golden brown, 9 to 11 minutes. Let cool slightly on the pan, then transfer to a wire rack to cool completely. Repeat with the remaining dough.TipsMake Ahead Tip: Prepare through Step 2 up to 1 day ahead or freeze airtight for up to 2 months. Store cookies in an airtight container for up to 5 days.Equipment: Parchment paper or nonstick baking mat
Sift flour and salt together into a medium bowl. Beat butter, oil and sugar in a mixing bowl with an electric mixer on high speed until well blended, about 1 minute. With the mixer on low speed, beat in the flour mixture and vanilla until just combined.
Divide dough into 2 equal portions and roll each into a log about 6 inches long. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.
Working with one log at a time, cut the cookies 1/4 inch thick. (To keep the cookies round, roll the log just slightly after each slice.) Place the cookies about 1 inch apart on the prepared baking sheet. Using a wooden skewer, make 4 holes in the center of each cookie so it resembles a button.
Bake until the cookies are pale golden brown, 9 to 11 minutes. Let cool slightly on the pan, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Tips
Make Ahead Tip: Prepare through Step 2 up to 1 day ahead or freeze airtight for up to 2 months. Store cookies in an airtight container for up to 5 days.
Equipment: Parchment paper or nonstick baking mat
Originally appeared: EatingWell Magazine, November/December 2014
Rate ItPrint
Nutrition Facts(per serving)68Calories5gFat6gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
