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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Lightly grease a baking sheet, or use a nonstick baking sheet.
In a medium bowl, whisk the egg until light. Mix in the honey, sugar, oil,
oj concentrate, and orange zest until blended. Mix in the whole wheat
flour, oats, salt, raisins and apricots and almonds. Drop the dough by
rounded spoonfuls onto the prepared baking sheet, spacing them about 3/4
inch apart. Pat down with dampened fingers into bars or rounds. Let stand
for 2 hours to soften the oats.
Preheat the oven to 350F . Bake cookies for 8-10 minutes, or until golden
brown. Transfer to racks to cool.
Store cookies in an airtight container for up to 10 days.
Contributor: Cookies for gift giving and mailing (p65)
| Ingredients:
1 egg
1/4 Cup(s) honey
1/4 Cup(s) dark brown sugar; packed
2 Tablespoon(s) olive oil
1/8 Cup(s) almond oil
4 Tablespoon(s) frozen orange juice concentrate
2/3 Tablespoon(s) grated orange rind
1/4 Cup(s) granola
1/4 Cup(s) whole wheat flour
1 3/4 Cup(s) quick cooking rolled oats
87/2000 Ounce(s) salt
1/2 Cup(s) golden raisins plus dried apricots; chopped
163/1250 Pound(s) sliced almonds |
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