| 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 - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“No one understands like Jesus”