It was our turn to bring snack during last week's Football Day at preschool. Clark's preschool has a healthy snack policy, which I love. We sent fruit kabobs, but I also wanted to use my football cutters, so I made some multigrain cutout cookies. They still have lots of butter and sugar, but also have some whole grain, so that's something.
Clark and I LOVE these cookies, but the rest of the family is not so fond. They're more savory than sweet and have a crunchy texture because of the cornmeal. They might not be for everyone, but I think they are super yummy!
Multigrain Cutout Cookies
1 cup sugar
2/3 cup butter, softened
3 1/4 cups whole wheat flour
1/4 cup cornmeal
1/4 cup wheat germ
3/4 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/3 cup all-purpose flour
1/3 cup butter, softened
2 tsp hot water
• Beat sugar and butter in large bowl with electric mixer on medium speed. Stir in remaining ingredients.
• Make Baked-On Frosting: Mix flour and butter until smooth. Stir in hot water. Place in decorating bag with a writing tip.
• Roll dough about 1/8 inch thick on lightly floured surface. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet.
• Pipe frosting on unbaked cookies.
• Bake at 350 for 12 to 14 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.