Prep Time
15 minutesBake Time
10-12 minutesYield
48 cookiesRating
/rating_off.png "1 Star")
Loading...| 2 cups ROGERS No Additive/All Purpose Flour 500 mL | |
| 1 cup ROGERS Wheat Germ 250 mL | |
| 1/2 tsp baking soda 5 mL | |
| 1/2 tsp salt 5 mL | |
| 1/2 cup walnuts, chopped (optional) 125 mL | |
| 1 cup margarine 250 mL | |
| 3/4 cup sugar 180mL | |
| 1/2 cup brown sugar 125 mL | |
| 1 tsp vanilla 5 mL | |
| 1 egg 1 | |
| 2 tbsp water 30 mL |
| 1. | Preheat oven to 375F (190C) |
| 2. | Combine dry ingredients and walnuts (if using). Mix well and set aside. |
| 3. | Cream together margarine, sugars and vanilla. Add eggs and beat well. |
| 4. | Sitr dry ingredients into creamed mixture to produce stiff dough. |
| 5. | Divide dough in half and shape into a log about 12 inches long and 2 inches in diameter. |
| 6. | Wrap in saran and store in the fridge for a minimum 4 hours until dough is firm enough to slice. Dough can be stored in fridge for several days or frozen for 3 months. Place frozen dough in fridge to thaw, dough must remain firm for easy slicing. |
| 7. | Cut log into 1/4 inch pieces and place on parchment paper for baking. Leave room for cookies to spread. |
| 8. | Bake for 10-12 minutes till cookies are light golden colour on top. Allow cookies to completely cool and crisp on cookie sheet. |
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