Monday, November 21, 2011

Whole Wheat Cookies for a Washington Autumn

A walk in the nearby woods and My Italian Smörgåsbord's post about baking Holiday Tea Cookies with a small child were the inspiration for the crunchy treats my youngest grandson and I made on Saturday with local flour (my only variation was to replace all of the all-purpose flour with white whole wheat flour and since the flour was whole grain and therefore thirstier than regular flour, I had to wet my hands once or twice to make the dough come together). Thank you, Barbara, for the recipe which calls for two of my favorite baking ingredients, olive oil and honey!
And for those of you who might wonder, no, we didn't meet any bear along the trail but we could have, right?

2 comments:

  1. wow, thank you for posting this! so happy you liked the cookies and could make use the recipe with your little one. totally love the way you shaped the leaf-cookie.

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  2. Thank you, Barbara! Like you, I love it that we can share ideas that way across oceans and continents...

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