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Prep Time:1 hr 20 minsTotal Time:1 hr 20 minsServings:28Yield:28 cookiesJump to Nutrition Facts
Prep Time:1 hr 20 minsTotal Time:1 hr 20 minsServings:28Yield:28 cookies
Prep Time:1 hr 20 mins
Prep Time:
1 hr 20 mins
Total Time:1 hr 20 mins
Total Time:
Servings:28
Servings:
28
Yield:28 cookies
Yield:
28 cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCookies1 ⅓cupsall-purpose flour1 ⅓cupswhite whole-wheat flour1teaspoonbaking powder½teaspoonsalt½cup(1 stick) unsalted butter, softened2tablespoonssafflower oil or canola oil1cupgranulated sugar1large egg, at room temperature2 ½teaspoonsvanilla extract1-2 tablespoons water, as neededIcing2cupsconfectioners' sugar, plus more as needed1 ½tablespoonsmeringue powder or egg white powder (see Tips)¼cupwarm water, plus more as needed2 teaspoons each freeze-dried raspberry, freeze-dried blueberry & freeze-dried goldenberry powders (see Tips)
Cook Mode(Keep screen awake)
Ingredients
Cookies
1 ⅓cupsall-purpose flour
1 ⅓cupswhite whole-wheat flour
1teaspoonbaking powder
½teaspoonsalt
½cup(1 stick) unsalted butter, softened
2tablespoonssafflower oil or canola oil
1cupgranulated sugar
1large egg, at room temperature
2 ½teaspoonsvanilla extract
1-2 tablespoons water, as needed
Icing
2cupsconfectioners' sugar, plus more as needed
1 ½tablespoonsmeringue powder or egg white powder (see Tips)
¼cupwarm water, plus more as needed
2 teaspoons each freeze-dried raspberry, freeze-dried blueberry & freeze-dried goldenberry powders (see Tips)
DirectionsTo prepare cookies: Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a large bowl. Beat butter, oil and granulated sugar in a medium bowl with an electric mixer on medium speed until very light and fluffy, about 2 minutes. Beat in egg and vanilla until smooth. Gradually beat the dry ingredients into the wet ingredients to form a smooth, slightly stiff dough. If the dough is too stiff, add water, 1 tablespoon at a time.Divide the dough in half and shape into flat disks. Place each between large sheets of parchment paper. Roll out to 1/4-inch thick. Stack the dough pieces with their parchment on a baking sheet. Refrigerate until cold, about 30 minutes, or freeze for about 15 minutes.Preheat oven to 350 degrees F. Line several large baking sheets with parchment paper.Working with one piece of dough at a time, gently peel away the bottom sheet of parchment, then pat it back into place. (This will make it easier to lift cookies off later.) Remove the top sheet and cut out cookies with 2 1/2- to 3-inch cookie cutters. Transfer the cookies to the prepared pans, spacing them about 1 1/2 inches apart. Reroll any dough scraps and continue cutting out cookies until all the dough is used. (If at any point the dough softens too much to handle easily, refrigerate until firm again.)Bake the cookies, one pan at a time, until golden at the edges, 9 to 12 minutes. Transfer the pan to a wire rack and let cool for 2 minutes, then transfer the cookies to the rack to cool completely.To prepare icing: Whisk confectioners' sugar and meringue powder (or egg white powder) in a medium bowl. Whisk in 1/4 cup warm water. Divide the icing equally among 3 bowls. Add one powder to each bowl, stirring until evenly blended. If necessary, stir in more confectioners' sugar or water to achieve your preferred consistency. Ice the cookies as desired.TipsTo make ahead: Freeze decorated cookies in an airtight container for up 1 month.Equipment: Parchment paper, 2 1/2- to 3-inch cookie cuttersTips: Meringue powder in royal icing helps keep the delicate natural pigments from fading or bleeding together. It’s made with powdered egg whites along with other ingredients found in meringues, like cream of tartar. Find meringue powder in the cake-decorating section of craft stores, larger supermarkets and online. You can substitute egg white powder.Freeze-Dried Fruit for Food ColoringFreeze-dried fruits have all their water removed in a heat-free, vacuum process that also protects colors, keeps flavors fresh and fruity and creates a crumbly texture (unlike the leathery, traditionally dried ones). Ground into powder, they’re ideal for coloring.Where to Buy: Both freeze-dried fruit and pre-ground powders are readily available. Look for them at the supermarket with other dried fruit or online at amazon.com.To Prepare Them: Grind freeze-dried fruits in a food processor until they become a fine powder. (If you find dried fruits already powdered, there’s no need to grind them.)Originally appeared: EatingWell Magazine, April 2020
Directions
To prepare cookies: Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a large bowl. Beat butter, oil and granulated sugar in a medium bowl with an electric mixer on medium speed until very light and fluffy, about 2 minutes. Beat in egg and vanilla until smooth. Gradually beat the dry ingredients into the wet ingredients to form a smooth, slightly stiff dough. If the dough is too stiff, add water, 1 tablespoon at a time.Divide the dough in half and shape into flat disks. Place each between large sheets of parchment paper. Roll out to 1/4-inch thick. Stack the dough pieces with their parchment on a baking sheet. Refrigerate until cold, about 30 minutes, or freeze for about 15 minutes.Preheat oven to 350 degrees F. Line several large baking sheets with parchment paper.Working with one piece of dough at a time, gently peel away the bottom sheet of parchment, then pat it back into place. (This will make it easier to lift cookies off later.) Remove the top sheet and cut out cookies with 2 1/2- to 3-inch cookie cutters. Transfer the cookies to the prepared pans, spacing them about 1 1/2 inches apart. Reroll any dough scraps and continue cutting out cookies until all the dough is used. (If at any point the dough softens too much to handle easily, refrigerate until firm again.)Bake the cookies, one pan at a time, until golden at the edges, 9 to 12 minutes. Transfer the pan to a wire rack and let cool for 2 minutes, then transfer the cookies to the rack to cool completely.To prepare icing: Whisk confectioners' sugar and meringue powder (or egg white powder) in a medium bowl. Whisk in 1/4 cup warm water. Divide the icing equally among 3 bowls. Add one powder to each bowl, stirring until evenly blended. If necessary, stir in more confectioners' sugar or water to achieve your preferred consistency. Ice the cookies as desired.TipsTo make ahead: Freeze decorated cookies in an airtight container for up 1 month.Equipment: Parchment paper, 2 1/2- to 3-inch cookie cuttersTips: Meringue powder in royal icing helps keep the delicate natural pigments from fading or bleeding together. It’s made with powdered egg whites along with other ingredients found in meringues, like cream of tartar. Find meringue powder in the cake-decorating section of craft stores, larger supermarkets and online. You can substitute egg white powder.Freeze-Dried Fruit for Food ColoringFreeze-dried fruits have all their water removed in a heat-free, vacuum process that also protects colors, keeps flavors fresh and fruity and creates a crumbly texture (unlike the leathery, traditionally dried ones). Ground into powder, they’re ideal for coloring.Where to Buy: Both freeze-dried fruit and pre-ground powders are readily available. Look for them at the supermarket with other dried fruit or online at amazon.com.To Prepare Them: Grind freeze-dried fruits in a food processor until they become a fine powder. (If you find dried fruits already powdered, there’s no need to grind them.)
To prepare cookies: Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a large bowl. Beat butter, oil and granulated sugar in a medium bowl with an electric mixer on medium speed until very light and fluffy, about 2 minutes. Beat in egg and vanilla until smooth. Gradually beat the dry ingredients into the wet ingredients to form a smooth, slightly stiff dough. If the dough is too stiff, add water, 1 tablespoon at a time.
Divide the dough in half and shape into flat disks. Place each between large sheets of parchment paper. Roll out to 1/4-inch thick. Stack the dough pieces with their parchment on a baking sheet. Refrigerate until cold, about 30 minutes, or freeze for about 15 minutes.
Preheat oven to 350 degrees F. Line several large baking sheets with parchment paper.
Working with one piece of dough at a time, gently peel away the bottom sheet of parchment, then pat it back into place. (This will make it easier to lift cookies off later.) Remove the top sheet and cut out cookies with 2 1/2- to 3-inch cookie cutters. Transfer the cookies to the prepared pans, spacing them about 1 1/2 inches apart. Reroll any dough scraps and continue cutting out cookies until all the dough is used. (If at any point the dough softens too much to handle easily, refrigerate until firm again.)
Bake the cookies, one pan at a time, until golden at the edges, 9 to 12 minutes. Transfer the pan to a wire rack and let cool for 2 minutes, then transfer the cookies to the rack to cool completely.
To prepare icing: Whisk confectioners' sugar and meringue powder (or egg white powder) in a medium bowl. Whisk in 1/4 cup warm water. Divide the icing equally among 3 bowls. Add one powder to each bowl, stirring until evenly blended. If necessary, stir in more confectioners' sugar or water to achieve your preferred consistency. Ice the cookies as desired.
Tips
To make ahead: Freeze decorated cookies in an airtight container for up 1 month.
Equipment: Parchment paper, 2 1/2- to 3-inch cookie cutters
Tips: Meringue powder in royal icing helps keep the delicate natural pigments from fading or bleeding together. It’s made with powdered egg whites along with other ingredients found in meringues, like cream of tartar. Find meringue powder in the cake-decorating section of craft stores, larger supermarkets and online. You can substitute egg white powder.
Freeze-Dried Fruit for Food Coloring
Freeze-dried fruits have all their water removed in a heat-free, vacuum process that also protects colors, keeps flavors fresh and fruity and creates a crumbly texture (unlike the leathery, traditionally dried ones). Ground into powder, they’re ideal for coloring.
Where to Buy: Both freeze-dried fruit and pre-ground powders are readily available. Look for them at the supermarket with other dried fruit or online at amazon.com.
To Prepare Them: Grind freeze-dried fruits in a food processor until they become a fine powder. (If you find dried fruits already powdered, there’s no need to grind them.)
Originally appeared: EatingWell Magazine, April 2020
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Nutrition Facts(per serving)148Calories5gFat25gCarbs2gProtein
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.
