BAKERY CO ee) OO a ep GABCROON FROM GUARDMOUSE RHOMNI ST, JOHN any vd ik i) INGREDIENTS: 3/4 CUP BUTTER SOFTENED 1 CUP HONEY 2 EGGS 1/2 TSP SALT 2 TSPS VANILLA AHEARTY NUT, SEED, & FRUIT PACKED ] 26 1 TP BAKING POWDER oe oe 3 CUPS WHOLE WHEAT FLOUR —_B00K. OR TO SHARE WITHYOUR PATROL, 1 CUP ROLLED OATS 1 CUP SUNFLOWER SEEDS” 1.5-1.75 CUPS CHOPPED WALNUTS 1 CUP DRIED BLUEBERRIES 5 1 CUP DRIED CRANBERRIES INSTRUCTIONS: 3 PREHEAT OVEN TO 375 DEGREES F , CREAM TOGETHER HONEY AND BUTTER, AND THEN STIR ** IN THE REST OF THE WET INGREDIENTS. y~ SLOWLY ADD FLOUR, OATS AND BAKING POWDER UNTIL *S WELL MIXED. 2 STIR IN SUNFLOWER SEEDS AND DRIED FRUIT. «. SEPARATE DOUGH IF YOU WISH TO MAKE NUT-FREE ‘“ VERSIONS. 3 ADD CHOPPED WALNUTS TO TASTE. “, SCOOP OUT TABLESPOONS OF DOUGH AND PLACE ON 1-2 * INCHES APART ON AN UNGREASED NON-STICK COOKING PAN. », BAKE FOR 10 MINUTES OR UNTIL COOKIES ARE SLIGHTLY ** GOLDEN BROWN. EAT WITH HONEY.