Whole Wheat Sugar Cookies

INGREDIENTS

2 cups	Flour
2 cups	White whole wheat flour
1 teaspoon	Baking powder
1/2 teaspoon	Salt
2 cups	Sugar or Splenda
1 cup	Trans fat free vegetable oil spread(60%-70% oil)
2	Large eggs
4 teaspoons	Vanilla

DIRECTIONS

1. In a medium bowl whisk all purpose flour, whole wheat flour, baking powder, and salt until blended.
2. In a large bowl, with a mixer on low speed, beat sugar and vegetable oil spread until blended. Increase speed to high, beat until light and creamy, about 3 minutes, occasionally scraping bowl with rubber spatula. Reduce speed to low and beat in eggs and vanilla then beat in flour mixture until just blended. 
3. Divide dough into four equal parts, flatten each into a disk. Wrap each disk with plastic wrap and refrigerate until dough is firm enough to roll, about 2 ½ hours. 
4. Preheat the oven to 375 degrees. On a lightly floured surface with floured rolling pin, roll one piece of dough ⅛ inch thick . With two inch cookies cutters cut out as many cookies as possible. Wrap and refrigerate trimmings. With lightly floured spatula, place cookies one inch apart on ungreased large cookie sheets.  Do the same with the second disk. 
5. Bake cookies until lightly browned, 10-12 minutes. With a thin metal spatula, transfer cookies to the rack to cool completely. Repeat with the rest of the dough.

NUTRITION

35 calories per cookie

Protein	1g
Carbohydrates	5g
Total Fat	1g
Saturated Fat	0g
Cholesterol	3mg
Sodium	20mg

Good Housekeeping. The Great Christmas Cookie Swap Cookbook. New York, Hearst Books, 2009.