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Apple wood-Smoked 100% Whole Wheat Sugar Cookies

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Source: Adapted from this recipe from the Kansas Wheat Commission by way of a Bag of Hudson Cream Whole Wheat Flour.

Servings: Makes 28-30 cookies

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients:

Special Equipment

Barbeque Grill

Apple wood chips / chunks / pellets

Ceramic or cast-iron baking/pizza stone

The Cookies

1 cup sugar (about 8 oz by wt)

1/2 cup butter Room temperature (That's one stick.)

1 egg A big one (Again, room temperature.)

1/2 tsp salt

2 Tbsps buttermilk (That's 1 fluid ounce)

1/2 vanilla bean I used Tahitian; just the pulp, not the pod.

1 tsp lemon zest (About what you'd get from one half of a medium lemon.)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp nutmeg Fresh-grated, of course.

1/4 tsp cinnamon

Hudson Cream Whole Wheat Flour (about 10 oz by wt)

2 Tbsps demerara sugar (For garnish; you likely won't use it all)

Instructions:

Set up your grill for indirect heat at 375F adding apple wood chips/chunks/pellets or whatever your grill manufacturer recommends as directed. Be sure to preheat with the baking stone in-place.

While the grill comes to temperature - In a stand mixer, cream the sugar and butter on medium speed for about 3-4 minutes. Scrape the bowl, add the egg, salt, buttermilk and vanilla bean pulp, and continue to beat at medium speed another 3-4 minutes until the mixture is smooth and the sugar granules are barely recognizable. Take the mixer down to stir and add lemon zest, baking soda, baking powder, cinnamon, nutmeg, and whole wheat flour. Mix until completely integrated. Portion 1 oz (about 1.5 Tbsp) scoops onto a sheet of parchment that will fit your baking stone. Allow for about 2 inches of space around each cookie (probably about a dozen per go). Press the tops of each cookie with a lightly greased glass so as to make the resultant disc about 5/8 inch thick, and garnish the tops with the demerara sugar. Transfer the cookie-laden parchment to the baking stone and bake with the lid closed (duh) for 10 minutes, or until the edges of the cookies just turn golden brown. Remove cookies via the parchment to a cookie sheet to rest for five minutes before moving to a rack to cool.

Notes:

Bake time as listed above seems ridiculous because it takes into account that you're probably gonna have to run 2 or 3 trays of cookies thru the grill to get them all baked. Unlike a proper kitchen oven, I'm sure the engineer that designed your grill really wasn't thinking about how many sheet pans you might be able to fit in said cooker.

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