| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Not, Sent |
90 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Whole wheat flour |
| 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 2 |
tb |
Quick-cooking oats |
| 1/2 |
c |
Margarine |
| 3/4 |
c |
Finely chopped pecans |
| 1/2 |
c |
Packed brown sugar |
| 1/4 |
c |
Skim milk to 1/2 cup |
INSTRUCTIONS
In a large bowl, combine flours and baking powder; stir in oats. Cut
margarine into pieces; cut into flour mixture until well mixed. Add pecans
and sugar; mix well. Stir in enough milk with fork to form a stiff paste.
Turn onto a floured surface; knead lightly until smooth. Roll out on a
floured surface to 1/4-inch to 1/8-inch thickness. cut with 1 1/2-inch
round cookie cutter. Place on baking sheets coated with nonstick cookin
spray. Bake at 375° for 10 minutes or until lightly browned. Cool on wire
racks.
Recipe by: Country Woman - November/December 1997
Posted to EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Dec 13,
1997
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”