Crunchy seed cookies
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All-purpose flour |
| ½ | cup | Whole wheat flour |
| ½ | cup | Wheat germ |
| ¼ | cup | Oat bran |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| ⅓ | cup | Margarine, or butter |
| ½ | cup | Packed brown sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | Sunflower seeds |
| 2 | tablespoons | Sesame seeds |
| 2 | tablespoons | Poppy seeds |
Directions
Mix together all-purpose and whole wheat flours, wheat germ, oat bran, cinnamon and salt.
In bowl, cream margarine or butter and brown sugar until light; beat in egg and vanilla. Stir in dry ingredients; mix well. Stir in sunflower, sesame and poppy seeds.
Between 2 sheets of waxed paper, roll out dough, in batches, to ⅛-inch (3 mm) thickness. With cookie cutter, cut into 2-½-inch (6 cm) rounds. Bake on ungreased baking sheets in 350¡ F oven for 8 to 10 minutes or until lightly browned. Let cool for 5 minutes on baking sheets.
Per serving: 41 Calories; 2g Fat (41% calories from fat); 1g Protein; 5g Carbohydrate; 4mg Cholesterol; 39mg Sodium NOTES : Really more like an English biscuit than what we call a cookie, these treats, which provide more fiber than most cookies, go well with cheese.
Recipe by: The Canadian Living Light and Healthy Cookbook Posted to Bakery Shoppe Digest145 by Kim <krobb@...> on Jul 4, 1997