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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