Whole Wheat Snickerdoodles.

Those of you in the Foxglen Park ward might remember getting the pamphlet entitled "What will I do with all this wheat?" in Relief Society.  It seemed like such a helpful pamphlet that we wanted to post some of the recipes here for you.  Even though I wasn't there for her lesson Kay was kind enough to get me a copy.  The pamphlet originally came from another ward so I can't give credit to anyone for the recipes but Kay vouches for the wheat thins one and I'm going to try out a few of the others.

Starting with Whole Wheat Snickerdoodle Cookies.

The process starts with some hard white wheat and my kind of ancient Magic Mill wheat grinder.

My flour is pretty coarse, I don't know if newer grinders are better but as a result anything I make (even on the tightest setting) is a bit crunchy/chewy.

Ingredients:
1 cup unsalted butter, softened at room temp**
2 eggs
1 1/3 cup organic sugar**
3 cups white whole wheat flour*
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt**

 Roll cookies in
2tsp cinnamon mixed with 3 Tbsp sugar



Preheat oven to 375 degrees.  Line cookie sheet with parchment paper, or lightly grease.

Beat sugar and butter for 2 minutes, beat in eggs an vanilla.

Sift together flour, baking soda, cream of tartar and salt.

Gradually add in dry ingredients.

Roll dough into 1 1/2-in. balls and then roll in cinnamon mixture.

Place 2-in. apart on cookie sheet.

Bake for 10-12 minutes or until light golden brown.

Cool 2 minutes before removing from cookie sheet.

Transfer to rack to cool completely.
printable recipe

The result . . . Well, different, there were very flat (probably could have used more flour) and crunchy.  Let me clarify, soft cookie, crunchy texture.  One of my kids said they tasted kind of like a wheat thin cracker with cinnamon and sugar on it  The were good but not great, I'm not sure I'll make them again.

* (From Wikipedia)

• White whole wheat flour is flour milled from hard white spring wheat,^[2] rather than traditional red wheat. In the United Kingdom, whole wheat flour is more commonly made from white wheat instead of red as in the United States. The difference is that soft white wheat has a lower gluten content and also lacks the tannins and phenolic acid that red wheat contain, causing white whole wheat to appear and taste more like refined red wheat; it is whitish in color and does not taste bitter.^[3]
• White whole wheat has almost the same nutrient content as red whole wheat. However, soft white whole wheat has a lower gluten content and contains a lower protein content (between 9% and 11%) when compared with harder wheats like red (15–16% protein content) or golden wheat.^{[citation needed]}

^{**I used margarine and omitted the salt.  I also used regular sugar.}