Crunchy seed cookies

Yield: 48 Servings

Measure 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 \N Egg
1 teaspoon Vanilla
2 tablespoons Sunflower seeds
2 tablespoons Sesame seeds
2 tablespoons Poppy seeds

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

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