Serves 8.

Note: Turbinado sugar is raw, coarse sugar with a blond color; it tastes of molasses. Adapted from the Recipe Review Board by Elisabeth Meyer of St. Paul and

• 1 c. all-purpose flour

• 1 c. whole-wheat flour

• 1/2 c. oatmeal

• 3/4 tsp. cinnamon

• 1/2 c. sugar

• 3/4 tsp. baking powder

• 3/4 tsp. baking soda

• 1/4 tsp. salt

• 6 tbsp. light butter, cold, cut into small pieces

• 1/2 c. cinnamon chips

• 3/4 c. buttermilk

• 1 tbsp. turbinado sugar


Preheat oven to 375 degrees. In a bowl, combine the dry ingredients. Using a pastry blender or two sharp knives, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cinnamon chips. Add the buttermilk and stir lightly until the dough comes together to form a ball. Don't overwork the dough.

On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges with a knife; do not separate the wedges. Sprinkle with turbinado sugar.

Transfer dough to a baking sheet lined with parchment paper. Bake for 22 minutes, or until the edges are lightly browned. After cooling, separate wedges with a serrated knife.


Makes about 28.

• 3/4 c. shortening

• 1 c. sugar

• 1/4 c. molasses

• 1 egg

• 1 tsp. baking soda

• 2 c. flour

•1/2 tsp. ground cloves

• 1/2 tsp. ground ginger

• 1 tsp. cinnamon

• 1/2 tsp. salt

• Extra sugar, for rolling


Preheat oven to 375 degrees.

Melt shortening and let cool slightly. Blend shortening, sugar, molasses, and egg in a large bowl.

Mix in baking soda, flour, cloves, ginger, cinnamon and salt.

Roll dough into 1-inch balls. Spread extra sugar onto a plate. Roll each cookie ball through sugar to coat and place on cookie sheets. Use a flat-bottomed drinking glass to press down gently on each ball and flatten into circles.

Bake cookies for 7 minutes. Cookies will still look wet when they are done. Carefully place cookies onto a wire rack to set and cool.