Crunchy Seed Cookies
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Yield: 48 Servings Ready in 1 hours
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Crunchy Seed Cookies Preparation
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 1/8-inch (3 mm) thickness. With cookie cutter, cut into 2-1/2-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
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