Jacqueline Marsh / Executive Chef at Terrebonne General Medical Center
Sugar Cookies
1 cup flour blend
½ teaspoon baking soda
½ teaspoon salt
¼ rolled oats, finely ground in a food processor
2 tablespoons unsalted butter
¾ cup sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
¼ white bean mixture
Preheat oven to 375 degrees.
Remove butter from refrigerator to soften.
In a large bowl, whisk flour blend, baking soda, salt, and ground oats. Set aside.
In a bowl, beat butter, and both sugars until creamy. Beat in egg, vanilla, and white bean puree. Add dry ingredients and mix on low speed.
Make dropping rounded half teaspoons, 2 inches apart bake until golden brown.
Decorate with Christmas colored sprinkles or cut with Christmas cookie cutters.
Flour Blend
1 cup all purpose white flour
1 cup whole wheat flour
1 cup wheat germ
Combine the flours and wheat germ in a bowl.
Place in a plastic bag.
White Bean Puree
15 oz can of white beans
2 -3 tablespoons of water
Rinse and drain beans and put in bowl of your food processor.
Pulsing on/off puree the drained with two tablespoons of water in processor until smooth, stopping occasionally to scrape down sides of bowl.
Nutrition Facts: 1 cookie
Calories 35.8
Carbohydrates: 40.6 gm
Fat: 1.1 gm
Protein: 16.1 gm
Fiber: 18.6 gm
