Soft Barley-Sugar Cookies

Soft Barley-Sugar Cookies (Adapted from KAF Whole Grain Baking)

1 1/2 cups whole barley flour
1/2 cup all-purpose flour
3/4 teaspoon fresh grated nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup plus 2 tablespoons granulated sugar
1 large egg
1 tablespoon fresh lemon juice
1 tablespoon vanilla
1/3 cup sour cream
extra coarse or turbinado sugar for rolling

In a medium bowl, whisk together flours, nutmeg, baking powder, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until light and fluffy. Add egg and beat until combined. Mix in lemon juice and vanilla. Mix in half of the flour mixture just until combined - beat in the sour cream. Add the remaining flour mixture and mix just until combined. Cover and refrigerate the dough overnight.

Preheat oven to 450

Using a large cookie scoop (mine is about 1/4 cup in size), scoop out the dough into large balls. Dip and roll the top of each ball into the coarse or turbinado sugar until it covers about the top third of the dough. Place the balls on parchment lined baking sheets, spacing far apart, and press them down using the bottom of the flat measuring cup or glass (dipped in sugar if you find them to be sticky) until they are about 3/8" thick.

Bake until they are just beginning to brown around the edges - the center should still feel a little soft, about 8 minutes. Remove from the oven and let cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.

Makes about 12 very large cookies.

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