Whole Wheat Pumpkin Raisin Walnut Cookies

From st terreriums colored acorns cookies luncheon

Sometimes baking with whole wheat flour and honey just doesn’t quite make it.  I remember back in the early 70’s (yes, early 70’s ) I tried to substitute honey for sugar in everything I baked; honey and whole wheat flour and often (too often ) I ended up with heavy not so good baked goods.  My baking has evolved and I usually use a blend of whole wheat pastry flour,  unbleached white flour and white sugar because sometimes that’s what’s best for the dish.  Well, I must say this recipe uses 100% whole wheat flour and honey and is delicious!  These are moist, perfectly sweet cookies.  That being said, there is quite a variable when 2 and 3 year olds are doing the cooking! and everything is always delicious!!  Our recipes are designed for children to make individual servings.  This recipe makes approximately 3 cookies.  Here’s the recipe we used for our cookies this week:

Whole Wheat Pumpkin Raisin Cookies

1/2 tablespoon butter

2 teaspoons honey

mix well

1 tablespoon pumpkin

1 1/2 tablespoons Flour Mixture

Flour Mixture

3/4 cups whole wheat flour

1/2 teaspoon soda

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 teaspoon beaten egg

1 tablespoon chopped nuts

1 tablespoon raisins

Mix

drop by spoonful (makes aprox 3 cookies)

bake 350degrees for 12 minutes

 

From st terreriums colored acorns cookies luncheon

From st terreriums colored acorns cookies luncheon

 As part of our cooking “class”  I demonstrated how to scoop up flour in a tablespoon then use the back of a knife (plastic) to level the flour off.  A funny and interesting thing I observed while the kids were outside playing in the rice hulls; in their play I saw two kids scooping up rice hulls and leveling off the top before dumping it back into the “pot”…..hmmmmmm

Tags: pumpkin cookie, recipes, whole wheat