Fit Fare

Sorry, but I’ve decided that the answer to that is no. Any recipe that starts with a cup of butter isn’t going to be “good” for you. But this recipe does make an honest effort to use more whole grain and organic ingredients. And surprise, the cookies are really yummy. I originally saw this recipe on 101 Cookbooks. My method is different, though. I am a big fan of using the food processor for cookie-making because it makes great textured cookies.

1 cup toasted pecans, ground in the food processor to a fine meal
1 cup organic unsalted butter, room temperature
1/2 cup turbinado sugar
1 tsp bourbon
1 tsp vanilla
1 1/2 cups whole grain pastry flour
1 cup oat flour
1/2 tsp sea salt (fine grain)
organic powdered sugar

Oven 325′ F.

The grains of turbinado sugar seemed large to me, so I put those into the food processor and ground them for a few seconds. Empty the working bowl of the food processor and add the butter. Process for a few seconds, then add the sugar and cream until the butter changes to a lighter color. Add bourbon and vanilla. Sift together the whole grain and oat flours with the salt and add to creamed mixture a little bit at a time. The final dough will be heavy and a little stiff.

Pat the dough into a round 3/4 of an inch thick and put into the freezer for 10-15 minutes.

Using a 1-inch cookie cutter (I could only find a round cookie cutter, but be more creative than that) cut the cookies and place on a cookie sheet covered with parchment paper. There is no baking soda or baking powder in this recipe, so there isn’t a lot of rising, but the cookies do expand as the butter melts - leave some space in between the cookies to allow for that expansion. Bake for 12 minutes. They won’t look done, but if the bottoms are just slightly golden brown, they ARE done. Dust with powdered sugar while they’re still warm. Allow the cookies to cool before handling, though, as they’re really fragile right out of the oven. They taste better when cool, too. Enjoy!