1 3/4 cups of all purpose flour
1 cup of white whole wheat flour
1 teaspoon of baking soda
2 1/2 sticks of softened butter
2 cups of white sugar
2 eggs
2 teaspoons of vanilla extract
1/3 cup of granulated or decorative sugar
Makes about 30-40 cookies
Preheat oven at 350 degrees
In a large bowl combined soften butter and 2 cups of sugar and mix till creamy. Beat in the eggs one at a time, and then add the vanilla. Set aside.
In a medium bowl add the flour both all purpose and whole wheat flour, with the baking soda stir till mixed.
Add the dry ingredients gradually into the large bowl until blended. You can then make the cookies or refrigerate the cookie dough. Dough can last up 4 days in the fridge if wrapped in cling wrap and placed in a plastic bag. Cookie dough can be frozen for months.
I recommend refrigeration the dough overnight or at least 4 hours. Roll dough into walnut size balls then roll each one in the remaining 1/4 cup of sugar. Flatten the ball in between palms of your hands and place on a cookie sheet. Cookie dough will spread so leave about 2 inches between cookies.
Bake for about 6 to 8 min just till a golden edge appears around the cookie. Let cool on the cookie sheet or a flat surface before storing. If making cookies days ahead of time place cookies in an airtight container with a piece of bread so they will attain their chewiness.
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