Simply Splendid Sugar Cookies
King Arthur’s white whole-wheat flour is preferable for these yummies. Use festive sprinkles on them if baking them for the holidays.
Prep: 10 minutes plus cooling
Baking: 24 minutes
Speed Limit: 34 mpr
Makes about 40 cookies
2 sticks (1/2 pound) unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 large egg
1 1/3 cups white whole-wheat flour, such as King Arthur
1 1/3 cup unbleached all-purpose flour
White sugar sprinkles, for rolling
1. Arrange the racks in upper and lower thirds of the oven and preheat the oven to 375. Get out 2 large cookie sheets and line with parchment paper. Place some white sugar sprinkles in a small bowl.
2. Prepare dough: Cream the butter and sugar in the bowl of an electric mixer until fluffy, about 5 minutes. Add the vanilla, baking soda and salt and beat at medium speed until incorporated. Add the egg and beat until incorporated. Add the flours and mix at low speed until blended, scraping down the bowl once or twice.
3. Scoop up enough dough to form into a 1-inch ball, rolling between the palms until smooth. Roll the dough ball in sugar sprinkles and then place on the prepared baking sheet. Repeat, arranging a dozen coated dough balls evenly spaced on each sheet and then, using a drinking glass, press on dough balls to flatten to about 1/4 inch thick.
4. Bake cookies about 12 minutes, switching and rotating the pans half way through, until cookies are golden and somewhat firm to the touch. Transfer cookies with a metal spatula to racks and let cool completely. Repeat with remaining dough.
You can use chocolate “jimmies” or other sprinkles for coating the cookies before baking. The sugar comes in colors, but we prefer not to use artificial coloring. Coarse sugar sprinkles are available in specialty stores; we like them better than the kind you can typically get at the supermarket. Indiantree.com offers sugar sprinkles that are dyed with vegetable juices—the pink, orange and yellow are particularly pretty.
90 calories, 5g fat (3g saturated), 10g carbohydrates, .5g fiber, 1g protein
“I like plain cookies and I love these plain cookies!” Sings John-John C,. 16-years-old, of Middletown, New Jersey.
Variation: For Sugar Cookie Cut-outs, divide the dough in half, wrap in waxed paper and chill for at least 1 hour. Lightly flour a work surface and then roll out one pieces of dough to 1/4-inch thickness. Cut out cookies with cookie cutters. Transfer cookies with a metal spatula to baking sheets and chill for 10 minutes. Bake cookies about 15 minutes, let cool on the baking sheets for 5 minutes and then transfer to racks.
Bunny Bliss Carrot Cake
The roots of this recipe are from Teresa DiMartino, who worked at her brother Terry’s “grinder” shop making submarine sandwiches with Tracey in Hartford, Connecticut, in the early eighties. Although the cake wasn’t for sale, lucky customers sometimes got a slice for free. This cake is pleasantly lighter than most carrot cakes you’ve tried.
Prep: 10 minutes plus cooling
Baking: 30 minutes
Speed Limit: 40 mpr
Makes one 9-inch 2-layer cake, to Serve 12
3 large eggs
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon fine salt
3/4 cup safflower or other vegetable oil
1 1/3 cups unbleached all-purpose flour
2/3 cup whole-wheat whole grain flour, such as Gold Medal
1 pound carrots, peeled and coarsely shredded
Cream Cheese Frosting (p.000)
1 cup chopped toasted walnuts (optional), for garnish
1. Preheat the oven to 350. Lightly grease two 9-inch round cake pans. Line with wax paper and grease the paper with butter.
2. Combine the egg and sugars in the bowl of an electric mixer and then beat at medium-high speed until fluffy, about 3 minutes. Add the baking powder, baking soda, cinnamon and salt and mix at low speed until blended. With the mixer running, gradually add the oil, mixing until incorporated. Add both the flours and stir until blended. Stir in the grated carrot.
3. Scrape the batter into prepared pans. Bake two 9-inch layers for 30 to 35 minutes; bake two 8-inch layers for about 35 to 40 minutes, until a tester inserted in center of a cake layer comes out clean. Place the pans on racks and let cool completely.
4. Place a cake layer on a platter, spread on top with half of the frosting and sprinkle half of the nuts on top. Add the second cake layer, spread the remaining frosting on top and sprinkle on the remaining nuts.
• Shred the carrots on a box grater or in the food processor.
• For one 13-by 9-inch single layer cake, bake for about 60 minutes.
• Bake two-dozen cupcakes in paper liners for 25 minutes.
Per serving: w/o frosting
276 calories, 15.5g fat (2.5g saturated), 33g carbohydrates, 2g fiber, 4g protein
Max M., seven-years-old and living in Bethel, Connecticut, called these “the most extreme cupcakes,” and really liked them, although he would opt to add more sugar to the cream cheese frosting.
Cream Cheese Frosting
This tangy frosting is a great for our Bunny Bliss Carrot Cake and Secret Agent Chocolate Cake. Perfect for those kids who like things a little less sweet.
Prep: 5 minutes
Speed Limit: 5 mpr
Makes about 1 1/2 cups
6 tablespoons unsalted butter, softened
6 ounces Neufchatel (reduced fat) cream cheese, which is 3/4 of an 8-ounce package
2/3 cup confectioners’ sugar
1 1/2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
Combine all of the ingredients in a large bowl, mix with an electric mixer on low to blend and then beat at medium-high speed until fluffy, about 5 minutes in all.
114 calories, 8g fat (5g saturated), 9g carbohydrates, 0g fiber, 1.4g protein