| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Beverage | 1 | Servings | |
INGREDIENTS
| 2 | c | (8 ounces) shredded cheddar cheese |
| 1/2 | c | Grated parmesan cheese |
| 1/2 | c | Sunflower oil margarine; softened |
| 3 | tb | Water |
| 1 | c | All-purpose flour |
| 1/4 | ts | Salt; (optional) |
| 1 | c | Uncooked quick oats |
| 2/3 | c | Roasted; salted sunflower kernels |
INSTRUCTIONS
Beat cheeses, margarine and water in large bowl until well blended. Add flour and salt; mix well. Stir in oats and sunflower kernels; mix until well combined. Shape dough into 12-inch-long roll; wrap securely. Refrigerate about 4 hours (dough may be stored up to 1 week in refrigerator). Preheat oven to 400 degree F. Lightly grease cookie sheets. Cut roll into 1/8- to 1/4-inch slices; flatten each slice slightly. Place on prepared cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Remove immediately; cool on wire rack. Favorite recipe from National sunflower Association Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #936 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 30, 1997
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