Friday, August 23, 2013

Recipe Share - Whole Wheat Maple Cashew Sesame Cookies

Necessity is the mother of invention!  Today I was low on all-purpose flour (an all-too common occurrence in this home because I still haven’t gotten on buying my 25lb flour bins for my pantry), but I had a bag full of whole wheat flour that had been open for the better part of a month without any use.  Whole wheat flour and all-purpose flour are definitely not interchangeable, though, so I was relieved to see an easy Whole Wheat Chocolate Chip Cookie recipe printed on the back of the bag.  But, I’m sans choco chips.  And, to be honest, I’m not really a fan of the brown stuff in kids’ snacks.  I have messy eaters who have a napkin/washcloth phobia.  So, using that recipe as a base, I created what I think is an improvement all-around.

Whole Wheat Maple Cashew Sesame Cookies
3/4 cup granulated sugar
¾ cup packed brown sugar
1 cup butter, softened
1 tsp vanilla
1 tsp maple flavoring
1 egg
2 cups whole wheat flour
1 tsp baking soda
½ tsp salt
1 cup chopped cashews
2 tbsp sesame seeds 

1. Heat oven to 375 degrees.  In large bowl, cream sugars, butter, vanilla, maple flavoring, and egg.  Stir in flour, baking soda, and salt.  Stir in cashews and sesame seeds.
2. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 8-10 minutes or until light brown (centers will be soft).  Cool slightly; remove from cookie sheets to cooling racks.

Makes approximately 4 ½ dozen.