Holiday Field Trip with Your Kids
School will be out for the holidays soon, and we’ll all need to find some fun activities to keep our kids happy and occupied. At our house, we love to bake together, but we also like to get out of the house to explore our city. This holiday, consider taking your kids out to Bob’s Red Mill World Headquarters (13521 SE Pheasant Ct, Milwaukie, 97222) where you can get a tour of their factory, see the large mills that grind the flours, and leave with a free sample. Tours are at 10:00 a.m. Monday through Friday, and during the holiday season (December 22–January 2), they add a second tour at 11:30 a.m. Make sure to save time to visit their Whole Grain Store just a mile down the road from the factory (5000 SE International Way) to inspire your holiday baking!
I have been experimenting recently with Bob’s Red Mill 100% Whole Grain Ivory Wheat Flour for baking bread and cookies. I was excited to try it when I read that it has the same nutritional benefits of whole wheat flour (fiber, essential minerals, and protein) but the sweet, light texture and creamy color of an all-purpose flour. Try it in our recipe for Snickerdoodles!
Snickerdoodle Cookies
21 servings (2 cookies per serving)
You Will Need:
1 ½ cups Bob’s Red Mill Whole Grain Ivory Wheat Flour*
½ teaspoon baking soda
½ teaspoon cream of tartar
¾ cup + 2 tablespoons sugar, divided
6 tablespoons butter, softened
1 large egg
1 teaspoon pure vanilla extract
1 ½ teaspoons cinnamon
*You may substitute with equal amounts of whole wheat and unbleached all-purpose flours.
Make It:
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Preheat oven to 375°F. Lightly grease or line two large baking sheets.
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In a large mixing bowl, whisk together flour, baking soda, and cream of tartar.
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In a large bowl with an electric mixer, beat ¾ cup sugar and butter on medium speed until fluffy, about 4 minutes. Add egg and vanilla, and beat an additional 2 minutes. Gradually add the flour mixture, just until combined.
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In a shallow bowl, mix 2 tablespoons sugar and cinnamon.
- Form each cookie by rolling dough into 1” balls (about 2 teaspoons per cookie), then roll in the cinnamon-sugar mixture. Transfer to prepared baking sheets and gently flatten with your palm or the bottom of a glass. Bake for 6 minutes (they will still be slightly soft when you remove them from the oven). Transfer cookies to a wire rack to cool.