The Two Alexs

Channukah Sugar Cookies

1 cup whole wheat flour
2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sugar
1 egg
1 tablespoon milk
Powdered sugar for rolling out dough

Sift the flour, baking powder, and salt. Then set aside.

In your stand mixer, cream the butter and sugar. When properly creamed, add vanilla, egg, and milk. Beat just until combined.

Put mixer on a low speed and slowly add the dry ingredient that was sifted above. Beat until the dough pulls itself away from the sides of the bowl on its own.

Divide the dough into two halves, wrap in parchment or wax paper, and refrigerate for 30 minutes to an hour.

When dough is nice and cold, preheat oven to 375 degrees.

Sprinkle your working surface with powdered sugar and then roll out one of the cold dough halves to your desired thickness. I chose to roll mine out to about 1/4 of an inch.

Cut the dough into desired shapes and put onto cookie sheet about one inch apart. You can grease the cookie sheet if you desire. I intended to grease the cookie sheet but I forgot. Luckily, none of the cookies stuck.

The goal is to do this relatively quickly to make sure that the dough stays nice and cool. This helps the cookie retain its shape while baking.  If, after, rolling it out, the dough is squishy and/or no longer cool, chill for 5-10 minutes.

Bake for 7 to 9 minutes or until the cookies begin to turn brown around the edges.  For best results ( and even baking), rotate cookie sheet halfway during baking.

Let sit on baking sheet for like 2 minutes before removing them to a wire rack for cooling. Store in airtight container for up to a week.

*recipe is adapted from Alton Brown’s recipe

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recipes by miley