Sunflower Cookies Recipe
Ingredients
| 1 1/2 cup quick-cooking oatmeal | ||
| Whole wheat flour | 3/4 Cup (16 tbs) | |
| Wheat germ | 1/4 Cup (16 tbs) | |
| Baking soda | 1/2 Tablespoon | |
| Salt | 1 Dash | |
| Margarine | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| 1/3 cup granulated fructose | ||
| Egg | 1 | |
| 1 tsp brandy flavoring | ||
| Vanilla extract | 1/2 Teaspoon | |
| Sunflower seeds | 1/2 Cup (16 tbs), roasted | |
| Aspartame sweetener | ||
Directions
Combine oatmeal, whole wheat flour, wheat germ, baking soda, and salt in a bowl; set aside.
Using an electric mixer on Medium, beat the margarine, sugar replacement, and fructose until well blended.
Add egg and beat well.
Beat in brandy flavoring and vanilla.
Stir dry ingredients into creamed mixture, mixing well.
Stir in sunflower seeds.
Divide dough in half.
Shape each half into an 8 in. (20 cm) roll.
Wrap each roll in plastic wrap.
Chill in refrigerator overnight.
Cut each roll into 24 slices.
Place slices on ungreased cookie sheets.
Bake at 375°F (190°C) for about 10 to 12 minutes, or until golden brown.
Remove from cookie sheets, and place on racks.
While warm, sprinkle with aspartame sweetener.
Using an electric mixer on Medium, beat the margarine, sugar replacement, and fructose until well blended.
Add egg and beat well.
Beat in brandy flavoring and vanilla.
Stir dry ingredients into creamed mixture, mixing well.
Stir in sunflower seeds.
Divide dough in half.
Shape each half into an 8 in. (20 cm) roll.
Wrap each roll in plastic wrap.
Chill in refrigerator overnight.
Cut each roll into 24 slices.
Place slices on ungreased cookie sheets.
Bake at 375°F (190°C) for about 10 to 12 minutes, or until golden brown.
Remove from cookie sheets, and place on racks.
While warm, sprinkle with aspartame sweetener.
Chef
