Smart-aleck Snaps Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
1 cup: Whole-wheat pastry flour,
1: Egg,
2 tbsp: Soy flour*,
2 tsp: Finely grated lemon zest,
2 tbsp: Wheat germ*,
2 tbsp: Lemon or orange juice,
2 tbsp: Bran*,
1/2 cup: Buttermilk, sour milk
2 tbsp: Powdered milk*,
-- or yogurt,
1/2 cup: Cornmeal,
1/2 cup: Pecans, walnuts or peanuts
-, preferably Hi-lysine
-- finely chopped,
1 tsp: Baking powder,
Chopped pecans, almonds or
1/2 tsp: Baking soda,
Chips for garnish,
1/4 cup: Butter or vegetable oil,
-, about 1/2 cup
1/2 cup: Honey or maple syrup,
Directions:
Full of good B vitamins that help you keep your cool, these
lemon-flavored cornmeal pecan cookies perk up the lunchbox and are a
delicious after-school snack. Make a big batch--they freeze well.
* You can substitute 1/2 cup Dynamite Mix for all these ingredients
Preheat oven to 325F.
Stir together all the dry ingredients in a bowl. In food processor,
blender, or mixing bowl, beat the butter and honey together, then add
the egg, lemon zest, juice, and buttermilk and process until smooth
and creamy. Add the dry ingredients and mix briefly until
incorporated. (If you are using and electric mixer rather than a food
processor, follow the same procedure, except that you would add the
buttermilk alternately with the mixture of dry ingredients.) Stir in
the chopped nuts.
Drop the batter by teaspoonfuls onto an ungreased cookie sheet 2
inches apart, to allow for spreading. Garnish with nuts or carob
chips. Bake for about 12 minutes. Watch the cookies carefully, as
they burn easily. Remove to a wire rack to cool.
Approximately 50 calories each.
From Smart Cookies by Jane Kinderlehrer "Smart Cookies that Go to
School in Pocket or Lunchbox"
Submitted By NANCY OBRION On 10-30-94
Source from luhu.jp
lemon-flavored cornmeal pecan cookies perk up the lunchbox and are a
delicious after-school snack. Make a big batch--they freeze well.
* You can substitute 1/2 cup Dynamite Mix for all these ingredients
Preheat oven to 325F.
Stir together all the dry ingredients in a bowl. In food processor,
blender, or mixing bowl, beat the butter and honey together, then add
the egg, lemon zest, juice, and buttermilk and process until smooth
and creamy. Add the dry ingredients and mix briefly until
incorporated. (If you are using and electric mixer rather than a food
processor, follow the same procedure, except that you would add the
buttermilk alternately with the mixture of dry ingredients.) Stir in
the chopped nuts.
Drop the batter by teaspoonfuls onto an ungreased cookie sheet 2
inches apart, to allow for spreading. Garnish with nuts or carob
chips. Bake for about 12 minutes. Watch the cookies carefully, as
they burn easily. Remove to a wire rack to cool.
Approximately 50 calories each.
From Smart Cookies by Jane Kinderlehrer "Smart Cookies that Go to
School in Pocket or Lunchbox"
Submitted By NANCY OBRION On 10-30-94
Source from luhu.jp