Recipe - Crunchy Seed Cookies

One half cup Allpurpose flour
One half cup Whole wheat flour
One half cup Wheat germ
One fourth cup Oat bran
1 teaspoon Cinnamon
One half teaspoon Salt
1/3 cup Margarine, or butter
One half cup Packed brown sugar
1 Egg
1 teaspoon Vanilla
2 tablespoon Sunflower seeds
2 tablespoon Sesame seeds
2 tablespoon Poppy seeds

Mix together allpurpose and whole wheat flours, wheat germ, oat bran,
cinnamon and salt.

In bowl, cream margarine or butter and brown sugar until light; beat in egg
and vanilla. Stir in dry ingredients; mix well. Stir in sunflower, sesame
and poppy seeds.

Between 2 sheets of waxed paper, roll out dough, in batches, to 1/8inch (3
mm) thickness. With cookie cutter, cut into 21/2inch (6 cm) rounds. Bake
on ungreased baking sheets in 350¡ F oven for 8 to 10 minutes or until
lightly browned. Let cool for 5 minutes on baking sheets.

Per serving: 41 Calories; 2g Fat (41% calories from fat); 1g Protein; 5g
Carbohydrate; 4mg Cholesterol; 39mg Sodium

NOTES : Really more like an English biscuit than what we call a cookie,
these treats, which provide more fiber than most cookies, go well with
cheese.

Recipe by: The Canadian Living Light and Healthy Cookbook Posted to Bakery
Shoppe Digest145 by Kim krobb@summer.com on Jul 4, 1997