2/3 cup shortening
1/3 cup butter, softened
1 egg white
2 1/4 cups flour
2 cups white whole wheat flour
1/8 tsp baking powder
¼ cup skim milk
1 tbsp cocoa powder
1 tsp LorAnn's root beer flavouring
1/2 tbsp water
1 tbsp vanilla custard powder (you can substitute an equal measure of cook-and-serve vanilla pudding)
1 tbsp pure double-strength vanilla extract
- Cream together sugar, salt, shortening and butter until fluffy.
- Add egg white, beat well.
- Combine flours and baking powder, and gently mix in alternately with the milk to form a smooth mixture.
- Divide dough in half.
- Add cocoa powder, root beer flavouring and water to one half of the dough, mixing well.
- To the other portion of dough, stir in custard powder and vanilla.
- Wrap doughs individually in plastic and chill 1 hour.
- Between sheets of parchment or waxed paper, roll out one of the doughs into a very thin, roughly rectangular layer.
- Separately, between more sheets of parchment or waxed paper, roll out the other portion in a similar fashion.
- Flip one dough portion on top of the other and trim the edges so the dough is a smooth rectangle.
- Beginning from one of the long edges, roll dough up into a log.
- Re-wrap in plastic and place in the freezer for 1 hour, until very firm (almost frozen).
- Preheat oven to 400F.
- Working quickly with a very sharp (or serrated) knife, cut discs of dough about a pencil-width thick and place cookies on a parchment or silicone-lined sheet (don't grease the sheet, though, it doesn't seem to work... and they don't spread too much so about 1/2" of space is fine).
- Replace excess dough in the freezer while the first batch bakes - you must bake these one sheet at a time.
- Bake 10 minutes on the lowest rack of the oven. Move parchment or silicone sheets to a rack to cool and bake subsequent sheets the same way.
Total Fat: 4.6 g
Cholesterol: 5.3 mg
Sodium: 12.0 mg
Total Carbs: 12.6 g
Dietary Fiber: 0.9 g
Protein: 1.7 g