Ultra-thin, ultra-crisp — ultra-tasty! These mahogany-brown cookies feature the rich flavors of brown sugar and butter; letting the dough rest overnight in the refrigerator deepens the cookies' taste and color. Bonus: They're made with 100% whole wheat flour (though you can absolutely substitute all-purpose flour, if that's your preference).
As part of the process of developing this recipe, we asked our Facebook fans to suggest a name. Nearly 1,400 suggestions later, we narrowed the list to 10, then took a test-kitchen vote: Buttersnaps was the winner.
Congratulations to the following for their winning suggestion: Cori Thurlow, Ray & Cindy Fitz, Sheron Roberts, Suzanne Harrison Sherman, Tonia Deetz Rock, Victoria Kabakian, Gary Corbett, Julie Kennedy, Amy Broomhall, Corinne Cooper, Christine Carter, Claire Wittig Rosenberg, Nonni Hilchey Daly, Barbara Houston Garrett, Linda Davis, and Laura Magane Goyer. And, a tip of the hat to the many other readers who suggested a variation of "Buttersnaps" — including the 27 of you who came up with "Butter Snaps."