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Photo: Greg Dupree; Styling: Caroline M. Cunningham  

Breakfast Cookies

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."

Southern Living JANUARY 2014

  • Yield: Makes 10 cookies
  • Hands-on: 20 Minutes
  • Total: 8 Hours, 40 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 357
  • Fat: 18.4g
  • Protein: 7.5g
  • Carbohydrate: 44.8g
  • Fiber: 2.4g
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Breakfast Cookies Recipe

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