** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. My note: these keep fairly well in a covered container, and freeze well according to the cookbook.
2. Try ginger (used in some Australian ANZAC cookies) instead of cinnamon.
3. Cream butter and sugar together thoroughly, then beat in water.
4. Set aside 1/4 cup flour for rolling. Mix together the remaining dry ingredients, then stir them into the creamed mixture.
5. Add the remaining flour gradually to the dough until it is stiff enough to roll.
6. Divide the dough into 3 lumps about the same size.
7. Roll each lump of dough out about 1/8 inch thick and cut into 12 pieces about the same size.
8. This is much easier than trying to use a cookie cutter if you need to know cookies per serving.
9. Place on a lightly greased cookie sheet. Bake at 350 F about 10 minutes or until golden brown around the edges.
10. Remove from pan, cool. Store in a covered container.
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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, Gluten, Natural Sweeteners allergies.
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