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Cook'n with Betty Crocker 
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Fruit Crumble Cookies |
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Serves: 48 Print this RecipeServing Size 1 cookie 1 cup sifted whole wheat flour 1 cup GRAINFIELD's Multi-Grain Flakes with Rice Bran (crushed) 3/4 cup margarine or oil 3 egg whites, or 1/2 cup egg substitute 2 teaspoons vanilla extract 2 teaspoons low sodium baking powder 1 1/2 cups chopped dates 1 1/2 cups chopped (unsulfured) dried apricots 1 cup unsalted walnuts 1. Bring margarine to room temperature. In small bowl, beat margarine, egg whites, and vanilla together until smooth. Sift flour, baking powder, Multi-Grain Flakes and add to creamed margarine mixture. Mix until well blended. Add fruits and nuts and mix well. 2. Form dough into two 2 inch rolls. Wrap in waxed paper or foil. Chill in the freezer until firm enough to slice (or place in refrigerator overnight). Cut with a sharp wet knife into 3/8 inch thick slices. Place slices on lightly oiled baking sheet and bake in preheated 350 oven about 10 to 12 minutes, or until golden brown. Cool on wire rack. Note: If desired, cookies may be formed into small balls without chilling dough. Flatten slightly before baking. EXCHANGES Carbohydrate 1/2 Fat 1 PYRAMID SERVINGS Fruit 1/2 Fat 1 NUTRITION FACTS Calories 78(37 calories from fat) Fat 4 g Saturated Fat 1 g Cholesterol 0 mg Sodium 34 mg Carbohydrate 10 g Dietary Fiber 1 g Sugars 5 g Protein 1 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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