Tonight I made “Boot Track” cookies for dessert for the family. I saw the recipe in Eating Well magazine a few months ago and told myself, “I need to make that for the family.”

The recipe called for whole wheat pastry flour, which is an unusual find, but today I came across it at Whole Foods Market (Bob’s Red Mill brand) and decided to pick some up and give this recipe a shot.

What a hit! Jake isn’t a big chocolate fan, but Dave, Timmy and I really enjoyed them. The recipe made 36 cookies, and I’m counting 20 remaining.

The ingredient list is so yummy, and I didn’t feel guilty letting the gang chow down on them. Each cookie even has a gram of FIBER! You use a standard waffle iron for the grid pattern, although comments on the recipe’s web site suggest that a Pizelle maker or a Belgian waffle iron will work, too. When all’s said and done, the cookie is supposed to look like a boot track with a dusting of snow on top.

From 2008 02 12 Bo…

The batter will be almost as thick as chocolate chip cookie batter. Use two teaspoons to put one dollop of batter on each quadrant of the waffle iron.

From 2008 02 12 Bo…

From 2008 02 12 Bo…

After 1 1/2 minutes, the 4 cookies will be soft like fresh waffles. Use a non-stick-friendly spatula to remove the cookies to your cookie sheet.

From 2008 02 12 Bo…

From 2008 02 12 Bo…

Finally, dust the cookies with powdered sugar. YUM!

Note: if you’re making these for company, your best bet is to dust the powdered sugar just before serving. The oil in the cookie will make the “snow” effect look less fresh after about 15 minutes. But they’re still most delish!