2 tablespoons butter
1/2 cup sugar
2 tablespoons canola oil
1 large egg
1 1/2 teaspoon pure vanilla extract
3/4 cups whole-wheat flour
3/4 cups unsifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1. Set a rack in the upper third of the oven. Preheat to 350°F. Lightly oil 2 baking sheets or coat them with nonstick cooking spray.
2. In a small saucepan, melt butter over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute, and pour into a mixing bowl Add sugar and oil; beat with an electric mixer until smooth. Mix in egg and vanilla; beat until smooth.
3. Sift the flours, baking powder and salt together into the sugar/egg mixture; mix on low speed until just combined. Divide the dough in half and press each piece into a disk. (The recipe can be made ahead to this point. Wrap the dough in plastic wrap and refrigerate for up to 2 days. Return to room temperature before rolling out.)
4. Working with one disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut out cookies with small (about 2- to 2 1/2-inch) cookie cutters. Place the cookies about 1/2 inch apart on the prepared baking sheets.
5. Bake in the upper third of the oven, 1 sheet at a time, for 5 to 7 minutes, or until slightly golden on the edges. Do not overbake. Transfer cookies to wire racks to cool. (Store in an airtight container for up to 3 days or freeze for longer storage.)
Makes about 2 1/2 dozen cookies.
50 calories per cookie: 1 gram protein, 2 grams fat (0.6 gram saturated fat), 8 grams carbohydrate; 40 mg sodium; 9 mg cholesterol; 1 gram fiber.
Busted by: Gail Shermeyer <email@example.com>
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Contributor: Eating Well, October 1996
Yield: 30 servings
Preparation Time: 0:00