I admit I’m pretty lazy when it comes to baking. Although I love to cook, rolling cookie dough doesn’t give me the same pitter-patter that rolling pasta does. However, my mom recently gave me these Valentine’s Day cutouts and I was inspired to make some delectable treats.
I loosely followed The Kind Diet’s shortbread recipe as I don’t like cookies that are too sweet. I added some melted margarine as I like the buttery flavor it provides, but you could also use all oil. Tweak as you see fit!
1 cup whole wheat pastry flour
2 cups white pastry flour
1/4 cup melted Earth Balance margarine
1/4 cup canola oil
2/3 cup maple syrup (or other liquid sweetener)
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. lemon extract
1 tsp. vanilla extract
Dark Chocolate icing:
1/2 cup dark chocolate chips
1/4 cup maple or corn syrup
2 tbsp. canola oil
In a large bowl, mix together the flours, baking power, and salt. In a separate bowl, mix together the wet ingredients: extracts, oil, syrup, and butter. Slowly add the wet ingredients into the dry and mix. This worked perfectly for me but if the dough is too dry, then add a tbsp. or so of cold water. Make a ball of dough, wrap in plastic or a cloth and place in the fridge for 10-15 minutes.
Preheat oven to 350 degrees. Roll out the dough and cut using whatever cutters you have on hand. If you don’t have cookie cutters, roll your dough into a log and slice off cookies from the end.
While the cookies are baking, combine the syrup and oil in a double boiler set over simmering water. Stir in the chocolate chips until they are melted.
Bake the cookies for 15 minutes until golden brown. Let cool for 5 minutes on a baking rack and then dip into the chocolate. Leave plain or top however you like… nuts, sprinkles, candy pieces… whatever your valentine loves most!
The nutrition information varies a lot depending on what size cookie cutter you use, but if you make 24 cookies, 1 cookie with chocolate: 148 calories, 6g fat, 22g CHO, 1.8g protein.