These slice-and-bake cookies feature the delicious natural sweetness and nutty flavor of sprouted wheat. Using diced pecans yields a "pecan sandies" type cookie. Or feel free to use your favorite combination or nuts, fruits, and/or spices to personalize the cookies.
Mix together the flour, baking powder, and salt; set aside.
Beat together the butter and sugar until pale and fluffy.
Mix in the egg and vanilla until well incorporated, scraping the bottom and sides of the bowl as needed.
Add the dry ingredients and mix just until combined.
Stir in the chopped nuts.
Divide the dough in half, and roll each piece into an 8" log, using a light dusting of flour only if needed.
Roll each log in sparkling sugar or Demerara sugar, if desired.
Wrap each log in plastic and freeze them for at least 2 hours, or up to 2 weeks.
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
Cut the logs into 1/4"-thick slices and place them on the prepared pans, spacing them 2" apart.
Bake the cookies for 12 to 16 minutes, until light golden brown and firm.
Remove the cookies from the oven, allow them to cool for 5 minutes on the pan, then transfer them to a rack to cool completely.
