| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookies, Snacks |
5 |
Dozen |
INGREDIENTS
| 2 |
c |
Flour |
| 1/4 |
c |
Graham flour |
| 1/2 |
c |
Brown sugar; packed |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1/2 |
c |
Butter or marg; softened |
| 1/4 |
c |
Cooking oil |
| 1/4 |
c |
Water |
INSTRUCTIONS
Measure all ingredients into large bowl and mix together well. Divide
dough in half. Roll out half of dough directly onto cookie sheet. It
crumbles too much to transfer from one surface to another. If yours has
sides, turn upside down and use the bottom. Roll to 12"x10". Dust rolling
pin with flour as needed. Use ruler to guide knife across dough to lightly
score every 2". Prick with fork, trying to keep holes in line for even
professional look. Bake in 425F oven for about 10 mins or until browned.
These crisp as they cool. Cut on lines while hot for a clean edge.
Note. Dough can be chilled in rolls then sliced and baked.
Contributor: "Company's Coming Muffins & More" Jean Pare
Posted to recipelu-digest Volume 01 Number 631 by Cathleen
<catht@interlog.com> on Jan 29, 1998
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”