This was my homage to Groundhog Day yesterday – Maida Heatter’s Whole Wheat Honey Wafers cut with a Foose Tinsmithing groundhog cookie cutter. You might not have thought you could find a groundhog cookie cutter, but Foose offers such an extensive range. And this is the perfect recipe for the groundhog cutter. These cookies are made with 100% whole wheat flour, but you wouldn’t necessarily know it or mind for that matter. They’ve also got cinnamon, ginger, instant coffee, brown sugar and honey in them. Those flavors combine to make something really special. I was trying to think of a proper drink pairing (other than milk), and I think I’ve got it. Last summer, a co-worker of my husband’s served me a Guinness beer with a shot of espresso in it. I was very impressed. And I think the Guinness/espresso would be a fantastic drink pairing for this particular cookie. I also want to remember it because it seems especially appropriate for St. Patrick’s Day – Irish beer and coffee in one drink!
But back to Groundhog Day, I want to let local readers know that our own independent venue for “retro” films and live theatre, The Retro Dome is screening Bill Murray and the lovely Andie MacDowell in Groundhog Day this weekend. Last Sunday I finally made it over to the Retro Dome myself. I took Samantha and a friend to a sing-along version of The Muppet Movie. The owners have done a great job with that old Century 25 theatre, and they made the sing-along really fun. I came home and said that I wanted to go to a Sound of Music sing-along and guess what I found out yesterday? It’s coming in mid-March. You can bet I’ll be there. You can learn more about the Retro Dome and the family that own and operate it by clicking here.
Here’s the recipe for the cookies. It comes from Maida Heatter’s Book of Great Cookies.
Whole Wheat Honey Wafers
- 2 cups strained all-purpose whole-wheat flour (use a strainer to sift; mix any particles too large to be strained into the strained flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 stick (1/4 pound) butter
- 2 teaspoons instant coffee
- 2/3 cup light brown sugar, firmly packed
- 1/3 cup honey
- 1 egg
Through a large strainer set over a large bowl, strain together the flour, baking soda, salt, cinnamon, and ginger, pressing the ingredients through with your fingertips. Set aside.
In the large bowl of an electric mixer cream the butter. Beat in the instant coffee, brown sugar, honey, and egg. On lowest speed gradually add the strained dry ingredients, scraping the bowl as necessary with a rubber spatula and beating only until thoroughly mixed.
Divide the dough in half and wrap each half in a large piece of wax paper or aluminum foil. Refrigerate for a few hours (or longer if you wish) until the dough is firm enough to roll.
Adjust two racks to divide the oven into thirds and preheat to 375 degrees. Cut aluminum foil to fit cookie sheets. (I use parchment paper on top of my cookie sheets.)
Work with half of the dough at a time. Place the piece on a lightly floured pastry cloth (or whatever you usually roll dough out on) and turn it over to flour the dough on all sides. With a lightly floured rolling pin, roll the dough until it is a scant 1/4 ” thick. Cut cookies with a plain round 3-inch cookie cutter and place them 1 ” apart on the cut foil.
Reserve the scraps of dough and roll them all at once in order not to incorporate any more flour than necessary.
Slide cookie sheets under the foil and bake the cookies for 12 to 14 minutes, until the cookies are lightly colored. Reverse the sheets top to bottom and front to back as necessary to insure even browning. Do not underbake; these should be crisp.
Let the cookies stand on the foil for a few seconds until they can be transferred. With a wide metal spatula transfer the cookies to racks to cool. These must be stored airtight.
Here’s another Foose cookie cutter the recipe works well with, the coffee pot.