Thin cookies

Whole Wheat Sugar Cookies
Pillsbury: The Best of Classic Cookbooks Copyright 1998

1 cup sugar
½ cup margarine or butter, softened I used butter
2 tablespoons milk
1 teaspoon grated lemon peel I omitted this
1 teaspoon vanilla
1 egg
1 ¾ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
2 tablespoons sugar
½ teaspoon cinnamon

1. In a large bowl, combine 1 cup sugar and margarine; beat until light and fluffy. Add milk; lemon peel, vanilla and egg; blend well. Add flour, baking powder, baking soda, salt and nutmeg; mix well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
2. Heat oven to 375 degrees F. In small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart ion ungreased cookie sheets.
3. Bake at 375 degrees F for 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

Yield: 3 dozen

I'm not sure what happened to these cookies. They were quite good but they came out completely flat - they looked nothing at all like the picture in the cookbook. I know I didn't mess anything up ingredient-wise. I omitted the lemon peel but that should have affected anything. Maybe it was the whole wheat pastry flour I used? I used real butter and chilled the dough for a couple of hours (was that too long?). The body of the recipe only mentions margarine so maybe they prepared them with margarine.

I enjoyed them regardless of their flatness. They were chewy and buttery. I happen to love the taste of nutmeg but I'm sure you could adjust the flavoring of these to your liking if you don't. Just the vanilla would have been sufficient but cinnamon in place of the nutmeg would have been great too.

I was eating one while watching television and I actually held the cookie up and was able to watch television through one of the little holes in them - that's how thin these were.

I've had this cookbook for ages but this was the first time I've cooked from it. I'm not sure why since it seems to have a lot of good recipes in it. Sometimes a cookbook gets pushed aside unfairly - it happens when you have a lot of them.

Question of the Day: When did you last eat a cookie? What kind of cookie was it?