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Cherry Cranberry Cookies
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1/2 c unsweetened apple juice
1/2 c dried cherries
1/2 c dried cranberries
1/3 c margarine
1/3 c sugar
Egg substitute equal to one egg
1/2 tsp baking soda
1/4 tsp salt
1/2 c sliced almonds
3/4 c unbleached flour
1/2 c. whole-wheat flour
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Preheat oven to 350 degrees. Spray cookie sheets with non-stick cooking spray. Heat apple juice until hot in a small saucepan; remove from heat, add blueberries and cranberries. Let stand for 5 minutes then drain into a colander.
Cream margarine and sugar together. Stir in eggs, baking soda, salt, almonds and drained berries. Stir in flour. Add a little apple juice if the dough is too stiff.
Drop by teaspoonfuls onto prepared cookie sheets about 1 inch apart. Flatten cookies with the bottom of a glass dipped in sugar. Bake cookie for 10 to 12 minutes or until edges are golden. Transfer cookies when done onto a wire rack to cool. Store in an airtight container. Makes about 20 to 24 cookies.
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