| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Post2 | 24 | servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| (or whole-wheat pastry flour) | ||
| 5 1/2 | c | Old-fashioned rolled oats |
| 3/4 | c | Chopped toasted almonds |
| 1/2 | ts | Salt |
| 1/4 | c | Maple syrup |
| 1/4 | c | Honey or barley malt syrup |
| (available at health food stores) | ||
| 1/3 | c | Butter; softened |
| (or use corn oil) | ||
| 2 | ts | Vanilla |
| 1/3 | c | Water -; (about) |
INSTRUCTIONS
Preheat oven to 350 degrees. In medium bowl, combine flour, oats, almonds and salt. In separate medium bowl, combine maple syrup, honey, butter, vanilla and water. Stir into flour mixture to form dough. Add extra water if needed to form dough that holds together without being sticky. Roll out dough on lightly floured surface. Cut into small squares. Place cookies on lightly oiled baking sheet. Press lightly to flatten. Bake for 20 minutes. Let cool on wire rack. Yields about 24 cookies. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - [email protected] Converted by MM_Buster v2.0l.
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