Enjoy these Christmas treat recipes from Eat Wheat

Homemade holiday sugar cookies

FOR THE COOKIES:

1. 1 cup salted butter, softened
2. ½ cup confectioners’ sugar
3. ½ cup granulated sugar
4. 1 large egg
5. ½ teaspoon vanilla extract
6. 2 ¼ cups all-purpose flour
7. ½ teaspoon cream of tartar
8. ½ teaspoon baking soda

BAKING THE COOKIES

1. Preheat oven to 375°F.
2. In large mixing bowl, cream together butter and sugars. Add egg and vanilla; continue beating until well mixed.
3. Reduce speed to low; add flour, cream of tartar and baking soda. Mix until a soft dough is formed. Cover; chill dough 30 minutes.
4. Roll out dough (¼” thick) onto clean surface. To prevent dough from sticking, sprinkle with flour as needed.
5. With cookie cutters, cut out cookies. Use floured metal spatula to transfer cookies onto greased or parchment-lined baking sheets. Reroll trimmings and cut.
6. Bake 7 to 9 minutes or until edges are lightly browned. Let cool a few minutes on baking sheets. Transfer cookies to wire rack. When completely cool, decorate with icing, sugars, and sprinkles.

GRANDMA'S DECORATOR ICING

1. Combine with mixer 3 ½ cups confectioners’ sugar, ½ cup shortening, 4-5 tablespoons cold water, ½ teaspoon lemon extract, ¼ teaspoon vanilla extract and ⅛ teaspoon sea salt.

GLOSSY SUGAR ICING

1. Whisk together 2 cups confectioners’ sugar, 2-3 tablespoons milk and ¼ teaspoon vanilla or lemon extract.

NUTRITION FACTS

1. Per Serving (1 cookie unfrosted, 23g): 100 calories, 50 calories from fat, 6g fat, 3.5g saturated fat, 0g trans fat, 20mg cholesterol, 75mg sodium, 12g total carbohydrates, 0g dietary fiber, 5g sugars, 1g protein, 17mcg folate, 0mg vitamin C, 0mg calcium, .5mg iron.

Whole wheat chocolate peppermint drop cookies

FOR THE PEPPERMINT DROP COOKIES:

1. ½ cup unsalted butter, melted
2. 1 cup brown sugar
3. ¾ teaspoon baking powder
4. ½ teaspoon salt
5. 2 large eggs
6. 2 teaspoons vanilla extract
7. 2/3 cup Dutch-process cocoa
8. 1 ¾ cups white whole wheat flour
9. 1 cup dark chocolate chips
10. ½ cup white chocolate chips
11. ½ cup crushed peppermint candy
12. 36 whole peppermint candy melts (Wilton), optional

FOR THE PEPPERMINT DROP COOKIES

1. Preheat oven to 350°F. Lightly grease or line with parchment paper two cookie sheets.
2. In medium bowl, mix together melted butter, brown sugar, baking powder and salt. Add the eggs and vanilla, beating until smooth.
3. Stir in the cocoa and flour; the dough will be sticky. Mix in the chocolate chips and crushed peppermint candy.
4. Drop dough by tablespoonfuls onto the prepared cookie sheets, leaving 1 ½-inch between them.
5. Bake 8 to 10 minutes, until cookies are set. Remove from oven. If desired, place a whole peppermint candy in center of each cookie. Note: cookies will be very soft coming out of the oven, but will firm up as they cool on the cookie sheet.

NUTRITIONAL INFORMATION

1. PER SERVING (1 COOKIE, 34g): 140 calories, 50 calories from fat, 6g total fat, 4g saturated fat, 0g trans fat, 20mg cholesterol, 55mg sodium, 23g total carbohydrate, 2g dietary fiber, 10g sugars, 2g protein, 2mcg folate, 0mg vitamin C, 1mg iron.