::Whole Wheat Sugar Cookie Crust::

I know, I know–this isn’t a sugar cookie, it’s Fruit Pizza. We take it with us EVERY, SINGLE time we go to the Balloon Festival in July. But since last year, we’ve been trying our very best to make a few healthier choices, and one of those includes phasing out white flour. After all, it was my mom that used to say, “The whiter the bread, the sooner you’re dead,” with a smile on her face. Yeah, ignore that if you can.

So, if you’ll be so kind as to look closely at our crust this time around. Uh-huh, uh-huh, uh-huh–that’s right. You are looking at genuine whole wheat sugar cookie crust for our magnimonious creation. Yes it’s a word…I swear. But the best part is–it was really good…great even.

Best part is–it totally fooled the kids. We made two pans this year and brought home…

exactly

zero.

Now, that’s a hit.

Whole Wheat Sugar Cookie Dough

Ingredients:
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 tablespoons milk

Directions:

In small bowl, stir together whole wheat flour, baking powder, baking soda, salt and nutmeg. Set aside.

In a large mixing bowl, beat butter on medium speed for 1 minute. Add the sugar; beat mixture until combined. Stir in egg, and vanilla; beat mixture until well combined.

Stir in the flour mixture and milk just until combined.

If using for Fruit Pizza– press into ungreased cookie sheet and bake at 350 degrees, or until golden brown. Cool.

If using for cookies- Shape into 1-inch balls and place on ungreased cookie sheet 2 inches apart. Flatten slightly with bottom of a glass dipped in sugar.

Bake cookies in a preheated 350 degrees F oven 8 to 10 minutes or until golden brown. Transfer cookies to a wire rack to cool.

I found this original recipe from the Kansas Wheat website. It is, however, tweaked…by me.