Crunchy Seed Cookies

Recipe By : The Canadian Living Light and Healthy Cookbook
Serving Size : 48

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat germ
1/4 cup oat bran
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup margarine -- or butter
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 tablespoons sunflower seeds
2 tablespoons sesame seeds
2 tablespoons poppy seeds

Mix together all-purpose and whole wheat flours, wheat germ, oat bran, cinnamon and salt. In bowl, cream margarine or butter and brown sugar until light; beat in egg and vanilla. Stir in dry ingredients; mix well. Stir in sunflower, sesame and poppy seeds. Between 2 sheets of waxed paper, roll out dough, in batches, to 1/8-inch (3 mm) thickness. With cookie cutter, cut into 2-1/2-inch (6 cm) rounds. Bake on ungreased baking sheets in 350 F oven for 8 to 10 minutes or until lightly browned. Let cool for 5 minutes on baking sheets.
NOTES : Really more like an English biscuit than what we call a cookie, these treats, which provide more fiber than most cookies, go well with cheese.

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