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Monday, February 9, 2009

OATY-DOODLE HEARTS

Ingredients:
* 2 cups rolled oats
* 1-1/2 cups all-purpose flour
* 1/2 cup whole wheat flour
* 4 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/2 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1/2 cup butter, softened
* 1/2 cup butter-flavored shortening
* 1-1/2 cups sugar
* 2 eggs
* 1 teaspoon vanilla
* 1/3 to 1/2 cup sugar

Directions:
1. Preheat oven to 400 degree F. Line cookie sheets with parchment paper or foil; set aside. In a food processor process the oats until finely ground. In a medium bowl combine ground oats, flours, cinnamon, baking soda, cream of tartar, and salt; set aside.

2. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add 1-1/2 cups sugar and beat until combined. Beat in eggs and vanilla. Beat or stir in flour mixture. Using a heaping teaspoon for each, roll dough into balls; roll in 1/3 to 1/2 cup sugar. Place on prepared cookie sheets about 2 inches apart. Flatten to a little less than 1/2 inch thick and use your fingers to shape into hearts by shaping one end into a point and the other into two rounded shapes. Bake for 8 to 10 minutes or until set and lightly browned. Cool 1 minute on cookie sheet. Cool completely on wire racks.

Makes about 60 cookies.

Nutrition Facts:
* Calories 82,
* Total Fat (g) 4,
* Saturated Fat (g) 1,
* Monounsaturated Fat (g) 2,
* Polyunsaturated Fat (g) 1,
* Cholesterol (mg) 11,
* Sodium (mg) 45,
* Carbohydrate (g) 11,
* Total Sugar (g) 6,
* Fiber (g) 1,
* Protein (g) 1,
* Vitamin C (DV%) 0,
* Calcium (DV%) 1,
* Iron (DV%) 2,
* Percent Daily Values are based on a 2,000 calorie diet

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