Smart-aleck snaps
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole-wheat pastry flour |
| 2 | tablespoons | Soy flour* |
| 2 | tablespoons | Wheat germ* |
| 2 | tablespoons | Bran* |
| 2 | tablespoons | Powdered milk* |
| ½ | cup | Cornmeal (preferably Hi-lysine) |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | cup | Butter or vegetable oil |
| ½ | cup | Honey or maple syrup |
| 1 | Egg | |
| 2 | teaspoons | Finely grated lemon zest |
| 2 | tablespoons | Lemon or orange juice |
| ½ | cup | Buttermilk, sour milk or yogurt |
| ½ | cup | Pecans, walnuts or peanuts finely chopped |
| Chopped pecans, almonds or | ||
| Chips for garnish (about 1/2 cup) | ||
Directions
Full of good B vitamins that help you keep your cool, these lemon-flavored cornmeal pecan cookies perk up the lunchbox and are a delicious after-school snack. Make a big batch--they freeze well.
* You can substitute ½ cup Dynamite Mix for all these ingredients Preheat oven to 325F.
Stir together all the dry ingredients in a bowl. In food processor, blender, or mixing bowl, beat the butter and honey together, then add the egg, lemon zest, juice, and buttermilk and process until smooth and creamy. Add the dry ingredients and mix briefly until incorporated. (If you are using and electric mixer rather than a food processor, follow the same procedure, except that you would add the buttermilk alternately with the mixture of dry ingredients.) Stir in the chopped nuts.
Drop the batter by teaspoonfuls onto an ungreased cookie sheet 2 inches apart, to allow for spreading. Garnish with nuts or carob chips. Bake for about 12 minutes. Watch the cookies carefully, as they burn easily. Remove to a wire rack to cool.
Approximately 50 calories each. From Smart Cookies by Jane Kinderlehrer "Smart Cookies that Go to School in Pocket or Lunchbox"
Submitted By NANCY O'BRION On 10-30-94