Breakfast Cookies

Breakfast Cookies Recipe
Photo: Greg Dupree; Styling: Caroline M. Cunningham

 

Carolyn says: "Did someone say 'cookie'? These grab-and-go breakfast bites taste indulgent, but they're made with whole wheat flour, nuts, and dried fruit. Drizzle them with a cranberry juice-flavored glaze."

Yield:

Makes 10 cookies

Total time: 8 Hours, 40 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 8 Hours, 40 Minutes

Nutritional Information

Calories 357
Fat 18.4 g
Protein 7.5 g
Carbohydrate 44.8 g
Fiber 2.4 g

Ingredients

1/2 cup butter, softened
1/4 cup honey
1/2 teaspoon table salt
2 cups whole wheat flour
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups coarsely chopped assorted mixed nuts and dried fruit
Parchment paper
1/2 cup plus 2 Tbsp. powdered sugar
1 tablespoon cranberry juice

Preparation

Preheat oven to 325°. Beat butter, honey, and salt at medium-low speed with an electric mixer until creamy. Add whole wheat flour, vanilla, and baking soda, and beat 1 minute or until blended. Stir in mixed nuts and dried fruit. Shape dough into a large log (about 3 inches in diameter); wrap in plastic wrap, and chill 8 hours to 1 week. Cut dough into 1/2-inch-thick slices, and place on a parchment paper-lined baking sheet. Bake 20 minutes. Stir together powdered sugar and cranberry juice. Drizzle glaze over cookies.

Carolyn O'Neil,

The Slim Down South Cookbook, Oxmoor House, 2013,

Southern Living

January 2014
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