Ingredients

1/2 cup butter (125 mL)
3/4 cup sugar (175 mL)
1 egg
1 tsp. grated lemon* (5 mL)
2 tbsp. lemon juice* (30 mL)
1/2 tsp. vanilla (2 mL)
1 1/4 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR (310 mL)
3/4 CUP ROGERS OAT BRAN (175 mL)
1 tsp. baking powder (5 mL)
1/3 cup currants (optional) (80 mL)

Instructions

1. Cream butter and sugar. Add egg, zest, juice and vanilla.
2.Combine flour, oat bran, baking powder and salt in a bowl.
3.Add the dry ingredients to the butter mixture. Mix well. Add currants, if using, and mix well.
4.Wrap dough in plastic wrap and chill dough for at least 1 1/2 hours until firm.
5.Preheat oven to 325°F (160°C).
6.Shape dough into 1” balls and roll in sugar. Place on prepared cookie sheets but do not press down.
7.Bake for 15 minutes. Remove from oven; allow to sit on sheet 1-2 minutes and then transfer to a cooling rack.
8.Yield: 36 cookies
9.*You can use lemon or orange zest puree available at Rogers Bulk Food Store. If using, reduce the juice from2 tbsp. to 1 1/2 tbsp.
10.Variation: Substitute Orange zest and juice for the lemon and add 1/3 cup dried cranberries.

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