Decadent, guilt-free walnut cookies with a shortbread-like texture
- 2 1/3 cup whole wheat pastry flour
- 2 tsp cinnamon powder
- 2 tbsp zero-trans-fat vegetable shortening
- 4 tbsp canola (or other vegetable) oil
- 2/3 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 1 cup walnuts , powdered fine in a food processor or spice grinder
In a stand mixer or with a hand mixer, beat the shortening, canola oil and sugar together until light and white and fluffy
Add the baking powder, salt, vanilla extract and blend well until mixture is smooth.
Add flour, cinnamon powder and powdered walnuts and mix.
Roll into small balls, about 1-inch in diameter, and place on a greased cookie sheet, one inch apart. Press down to form discs.
Bake in a 350-degree oven for about 20-22 minutes, rotating the sheet halfway through the baking. Remove when the cookies are lightly browned at the bottom.
Place the baking sheet on a rack and let the cookies cool completely before removing them gently with a ladle. Cool thoroughly on a rack.