Candied Cedro and Pine Nut Wholemeal Cookies

This will be a short post because I don’t feel too well or rather, I feel well now but I didn’t before so now I feel weak and I am not used to feeling weak (fortunately) and I could go on complaining here but I will show how nice I can be and spare you. Oh yes, I can restrain myself now and then even though I’d love to rant on.

Christmas baking is usually not very healthy, it is supposed to be an extra treat but the problem is that maybe we have too many of these treats so I thought that this year I will make more healthy baking, well within the limits because I don’t want the cookies and the buns to be painful to eat for my family, but the substitution of processed flour with a part of wholemeal flour makes a difference, less sugar and fat is another way to make it healthier. Unfortunately today’s recipe can’t be an entry for this month’s HotM theme “Heart Healthy Decadence” (hosted by Michelle) because there’s too much butter but you can be sure that I will post several entries this month.

Candied Cedro and Pine Nut Wholemeal Cookies


200 g/7oz salted butter
200 ml/ 0,85 cup sugar, preferably brown
1 egg yolk
50 g/1,75 oz candied cedro or citron peel (or some other type of candied fruit/peel), finely chopped
3 tblsp pine nuts
1 tsp lemon juice
200 ml/0,85 cup wholemeal flour
300 ml/1,25 cup normal flour

– Stir butter and sugar smooth.
– Add the egg yolk and mix well before adding cedro, pine nuts and lemon juice.
– Now it’s time to add the flours and to quickly make a dough.
– Roll out half of the dough, make it quite thin and cut out cookies you like. Roll out what is left and cut out more cookies until the dough is finished. Do the same with the rest of the dough.
– Bake in a pre-heated oven (175°C/350°F) for about 10 minutes.

Candied Cedro and Pine Nut Wholemeal Cookies

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