I can't say enough good things about whole wheat pastry flour- I've used it in cookies, pancakes, quick breads, brownies, etc. Right on the bag it says "Superb for cookies, muffins, pancakes, cakes and pie crusts."
These cookies are lightly almond-flavored. For more almond flavor, up the amount to one teaspoon, and omit vanilla. I bake for 8 minutes and these cookies are soft and chewy, which I love. To get a harder cookie, bake for 10-12 minutes.
from Nuts.com. They are so tiny! And so cute in these cookies. (Pictured above.) I also made the cookies mini by using my smallest cookie scoop. They were delicious!)
Favorite Drop Sugar Cookies
adapted from Allrecipes
1 3/4 cups all-purpose unbleached flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1/2 salted butter, softened
1 1/2 cups white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1. Preheat oven to 375 degrees F (or 190 degrees if using Celcius). In a small bowl, whisk together flours, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat for a few minutes, until very light and fluffy. Beat in egg and vanilla. Scrape down sides of bowl. Gradually blend in the dry ingredients. Using a medium cookie scoop, form dough into balls, and place onto ungreased cookie sheets.
2. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Makes about 4 dozen cookies.
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