Crunchy Seed Cookies Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24
Yield: 48 cookies
Description:
Crunchy Seed Cookies, inspired by The Canadian Living Light and Healthy Cookbook, resemble English biscuits more than traditional cookies. Packed with fiber, they complement cheese beautifully.
Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup wheat germ
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 cup margarine
- 1/3 cup butter
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup sunflower seeds
- 1 cup sesame seeds
- 2 tablespoons poppy seeds
Instructions:
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Prepare Dry Ingredients: In a mixing bowl, combine all-purpose flour, whole wheat flour, wheat germ, cinnamon, and salt. Mix well.
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Cream Butter and Sugar: In another bowl, cream together margarine (or butter) and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well incorporated.
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Incorporate Dry Ingredients: Gradually add the dry ingredients to the creamed mixture. Stir until thoroughly combined.
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Add Seeds: Gently fold in the sunflower seeds, sesame seeds, and poppy seeds until evenly distributed throughout the dough.
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Roll Out Dough: Place the dough between two sheets of waxed paper. Roll it out in batches to about 1/8-inch (3 mm) thickness.
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Cut into Rounds: Using a cookie cutter, cut the rolled dough into 2-1/2-inch (6 cm) rounds.
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Bake: Preheat the oven to 350°F (175°C). Place the cut cookies on ungreased baking sheets. Bake for 8 to 10 minutes, or until the edges are lightly browned.
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Cool: Allow the cookies to cool for about 5 minutes on the baking sheets before transferring them to wire racks to cool completely.
Enjoy these delightful Crunchy Seed Cookies with your favorite cheese or as a wholesome snack any time of the day! 🍪
