Double-treat walnut cookies
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole-Wheat Flour |
| ¼ | cup | Nonfat Dry Milk |
| ¼ | cup | Wheat Germ |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking Powder |
| ¼ | teaspoon | Cinnamon |
| ¾ | cup | Shortening |
| 1¼ | cup | Packed Brown Sugar |
| 1 | Egg | |
| ¼ | cup | Frozen Orange-Juice |
| Concentrate, Thawed | ||
| 1½ | cup | Uncooked Quick Oats |
| 1 | cup | Chopped Walnuts |
| ½ | cup | Chopped Raisins |
| 2 | tablespoons | Granulated Sugar |
Directions
Stir together flour, milk, wheat germ, salt, baking powder and cinnamon; set aside. In large bowl cream shortening, brown sugar and egg until fluffy; add orange concentrate. Stir in flour mixture, then oats, walnuts, and raisins. Drop by heaping tablespoonfuls 4 inches apart on lightly greased baking sheets. Press with bottom of glass dipped in sugar to 3-¼ inch diameter. Bake in preheated 350 degree oven about 15 minutes or until cookie springs back when pressed lightly. Let stand 2 to 3 minutes. Remove to rack to cool completely.
NOTE: For richer flavor substitute butter for half the shortening Recipe By :
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