These cookies are a great alternative to regular sugar cookies. They are sweetened with honey and use a combination of whole wheat pastry flour and light spelt flour.
Start by creaming butter and honey. Add sour cream, eggs, vanilla and baking powder. If you have a mixer I would suggest using it because this makes a stiff dough. If not use a sturdy wooden spoon. Add the flour one cup at a time. Once you’ve incorporated all 5 cups you may need to add a bit more flour if the dough looks too sticky. Mine was good at 5 cups one day but when I remade the recipe another day I needed an extra 1/2 cup.
Wrap the dough in wax paper and refrigerate for at least an hour. Then roll, cut and bake at 350 for 5-6 minutes. Watch closely these cookies have the tendency to burn easily because of the honey.
The little ones had so much fun icing these cookies. Here’s baby girl.
Whole Wheat Un-Sugar Cookie
1 cup butter
1 cup raw honey
1 cup sour cream/ creme fraiche/ greek yogurt/ ricotta
2 free range eggs
1 Tbsp good vanilla
1 Tbsp baking powder
2 1/2 cups whole wheat pastry flour
2 1/2 cups light spelt flour