Whole-Wheat Breakfast Cookies
Galletas IntegralZacatecas, 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.
Ingrediënten
Makes about 22 to 24 (3-inch) cookies
- 1 cup dark brown sugar
- ½ cup 1 stick unsalted butter, at room temperature
- 2 large eggs in separate bowls
- ¼ cup milk
- 1 teaspoon pure vanilla extract
- 1¼ cups whole-wheat flour
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup hulled green pumpkin seeds dry-roasted salted sunflower seeds, chopped pecans, or sesame seeds (or a combination)
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