Ginger Bread Cookies

By: Amie Valpone, HHP, AADP Culinary Nutritionist and author of The Healthy Apple,

Ingredients: 2 cups all-purpose flour
3 cups whole-wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
tsp. cloves
tsp. salt
2 Tbsp. wheat germ
cup ground flax seeds
1 stick butter, unsalted and softened
1 tsp. honey or agave nectar
cup oil
1 cup sugar or stevia
1 egg
1 cup molasses
2 Tbsp. balsamic vinegar

Preheat oven to 350F. Coat several baking sheets with cooking spray or line with parchment paper.
In a large bowl combine whole-wheat flour, all-purpose flour, baking soda, cinnamon, ginger, cloves, flax seeds, wheat germ and salt; mix well. Beat butter, honey, oil and sugar in another large bowl with an electric mixer until it forms a creamy texture.
Add egg, molasses and balsamic vinegar; beat until combined. Add the dry ingredients and stir to combine.
Divide the dough into 4 equal portions, wrap in plastic wrap and refrigerate until chilled, at least 3 hours or overnight.
On a floured surface, roll each portion separately to create a 1/4 inch thickness. Cut cookies using cookie festive cutters. Combine scraps and roll dough again to make additional cookies.
Place cookies on baking sheets.
Bake the cookies, about 10 to 12 minutes or until golden brown.
Transfer to a wire rack to cool.