Subj : BH&G 3587
To   : All
From : Dave Drum
Date : Wed Aug 11 2021 05:06:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carrot Breakfast Cookies
 Categories: Cookies, Fruits, Dairy, Nuts, Vegetables
      Yield: 12 Servings
 
    1/2 c  Packed brown sugar
    1/3 c  Canola oil
      2 tb Butter; softened
      1 lg Egg
      1 ts Vanilla
    1/2 ts Baking soda
    1/2 ts Ground nutmeg
    1/4 ts Salt
    3/4 c  Whole wheat flour
    1/2 c  All-purpose flour
    1/2 c  Fine shredded carrot or
           - zucchini
    3/4 c  Regular rolled oats
    1/3 c  Dried cranberries or
           - raisins
    1/3 c  Chopped pecans
      4 oz Plain yogurt (opt)
      2 tb Honey (opt)
 
  Set oven to 350ºF/175ºC.
  
  Line two cookies sheets with parchment paper. In a large
  bowl beat brown sugar, canola oil, and butter with a
  mixer on medium 30 seconds. Beat in the next five
  ingredients (through salt). Beat in both flours and
  carrot. Stir in oats, cranberries, and pecans.
  
  Scoop about 3 Tbsp. dough into mounds on prepared cookie
  sheets. Bake 12 to 14 minutes or until bottoms are golden
  brown. Cool on cookie sheets 2 minutes. Remove; cool on
  wire racks.
  
  In a small bowl combine yogurt and honey. When cookies
  have cooled, drizzle with yogurt glaze, if desired.
  
  TO STORE: Layer cookies between sheets of waxed paper in
  an airtight container; cover. Store in the refrigerator
  up to 3 days or freeze up to 3 months.
  
  Makes: 12 servings
  
  Better Homes & Gardens | August 2017
  
  MM Format by Dave Drum - 05 August 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "BAM!!!" -- Emeril Lagasse
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