** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Lightly grease cookie sheet with nonstick cooking spray.
3. In large bowl combine flour, oats, 1/4 cup sugar, baking powder, baking soda, salt, 1/4 teaspoon cinnamon and nutmeg; mix well.
4. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs.
5. Stir in dried cherries. Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened.
6. Turn out onto lightly floured surface; knead gently 8 to 10 times.
7. Roll or pat dough into 8-inch circle about 3/4 -inch thick.
8. Sprinkle with combined 1 tablespoon sugar and 1/8 teaspoon cinnamon.
9. Cut with 2 1/2 -inch heart-shaped biscuit cutter, or cut into 10 wedges with sharp knife; place on cookie sheet.
10. Bake in a 400-degree oven for 10 to 14 minutes or until light golden brown.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yogurt, Gluten, Sulfites, Cherry, Natural Sweeteners, Fructose Malabsorption allergies.
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