|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Whole-Wheat Breakfast Cookies |
|
Serves: 22 Print this Recipe(Galletas Integral) Category: Quick Breads Makes about 22 to 24 (3-inch) cookies Zacatecas, capital of the state of the same name, is a beautiful colonial city in north-central Mexico. On one visit, I found a wonderful bakery filled with appealing breads and cookies, many of which were made with whole-wheat flour. Large, round cookies, much like these, topped with sunflower seeds, pecans, or sesame seeds, were great for breakfast or to munch on with late morning or afternoon tea or coffee. Traditionally, the seeds and nuts are pressed into the dough in a decorative pattern. 1 cup dark brown sugar 1/2 cup unsalted butter (1 stick), at room temperature 2 large eggs, in separate bowls 1/4 cup milk 1 teaspoon pure vanilla extract 1 1/4 cups whole wheat flour 1 1/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup green shelled pumpkin seeds, dry-roasted salted sunflower seeds, chopped pecans, or sesame seeds (or a combination) 1. Preheat the oven to 375°. Put the sugar and butter in a food processor and process until fluffy, about 10 seconds. Add 1 of the eggs. Process about 30 seconds. Add the milk and vanilla. Process about 10 seconds. In a large bowl mix together the whole-wheat flour, all-purpose flour, baking powder, and salt. Add to the processor and pulse about 10 times to mix well. Transfer the batter to the same large bowl. 2. With your hands, form about 2 tablespoons of dough into 3-inch circular disks about 1/2-inch thick. Put on a greased cookie sheet. Put about 1 teaspoon of the seeds or pecans, separately, on each cookie. Press lightly with your fingers to push the seeds or nuts into the dough. 3. In a small bowl, beat the remaining egg with a fork until well blended. Brush a little beaten egg on top of each cookie to glaze the cookies. Bake until golden brown and cooked through, about 10 to 12 minutes. Cool on a rack. Serve warm or at room temperature. Store the cookies at room temperature in a sealed plastic bag for 3 to 4 days. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Pumpkin Biscuits Muffins with Cinnamon-Sugar Topping Pecan Muffins Walnut and Apple Muffins Baja Fig Bread Banana Bread Carrot Quick Bread Pumpkin Bread with Sunflower Seeds Whole-Wheat Breakfast Bread Mango-Pecan Quick Bread Mexican-American Corn Bread Whole-Wheat Breakfast Cookies Oval Mexican Sandwich Rolls Quick Mexican Sandwich Rolls Flat Mexican Sandwich Rolls Whole-Wheat Rolls Three Kings Bread Bread of the Dead Oaxacan Bread Mexican Sweet Buns Mexican Pizza * Biscuits, Muffins, and Breads |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
