This week over we’re talking about ways to Build a Frugal Pantry. Each week will feature a different ingredient, including storage suggestions, price points to watch for, a collection of recipes, and a wealth of guest posts. And each week over here we’ll share recipes that use that ingredient. This week’s ingredient is flour. Flour is essential to the frugal pantry because it enables you to bake from scratch, a fabulous way to save money.
I’m really looking forward to this series as I am already learning so much from my readers. Did you know that a bay leaf can be placed in your flour storage to keep away bugs? I sure didn’t.
Earlier this week I baked up a storm as the tail end of my freezer cooking daze. I made Breakfast Cookies, Chocolate Biscotti, and two batches of my Gramma John’s Blue Ribbon Chocolate Chip Cookies. But, since I was feeling rather indulgent – who wouldn’t after cooking like a crazy woman? – I doctored that last batch to suit my personal tastes. I tweaked Gramma’s recipe and made something new. I haven’t won any blue ribbons with them, but my! they are good!
White Chocolate-Walnut Cookies
Ingredients
- 1 cup sucanat or other sugar
- 1 cup butter softened
- 2 egg
- 2 tsp vanilla extract
- 4 cup whole wheat pastry flour
- 2 tsp baking soda
- 1 tsp salt
- 1 12-ounce package white chocolate chips
- 1 cup chopped nuts
Instructions
- Preheat the oven to 350 F. Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the sucanat and butter. Add the eggs and vanilla, mixing thoroughly.
- Blend in the flour, soda and salt just until mixed.
- Stir in chocolate chips and walnuts.
- Drop the batter onto the prepared baking sheet in rounded tablespoons.
- Bake 8-10 minutes or until set. Cool baked cookies on a rack.
