Sugar Cookies

Serves 40 cookies

Ingredients

• ¾cup cake flour
• ¼cup toasted almonds
• ¾cup white whole-wheat flour or whole-wheat pastry flour
• ¼teaspoon baking powder
• ¼teaspoon baking soda
• ⅛teaspoon salt
• 4tablespoons unsalted butter, softened
• ½cup granulated sugar
• 2 egg whites
• 1teaspoon vanilla extract

Directions

1. Whisk flours, baking powder, baking soda and salt in a bowl. In another bowl, beat butter and sugar with a hand mixer until light and fluffy; add egg whites and vanilla, and beat until just combined. Gradually stir flour mixture into butter mixture until combined. Form dough into a log, wrap tightly in waxed paper and refrigerate at least 3 hours. (If you’re making Pumpkin Pinwheels, skip this step.) For plain sugar cookies, heat oven to 350°. Cut dough in half; roll out both halves to an even 1/4-inch thickness. Cut out 40 cookies using a 2-inch cutter. Coat 2 cookie sheets with cooking spray; place cookies on sheets 1 inch apart and bake until firm, 6 to 8 minutes.