Ingredients:
1/2 cup (125 mL) whole_wheat_flour
1/2 cup (125 mL) all-purpose_flour
1 cup (250 mL) rolled_oats (not instant)
3/4 cup (175 mL) cornmeal
1/4 cup (50 mL) packed brown_sugar
2 tsp (10 mL) baking_powder
1/2 tsp (2 mL) salt
1/4 cup (50 mL) butter, softened
1/4 cup (50 mL) peanut_butter
2 eggs
1/4 cup (50 mL) minced fresh mint
1/4 cup (50 mL) minced fresh parsley
Preparation:
In bowl, whisk whole wheat and all- purpose flours, rolled oats, cornmeal, brown sugar, baking powder and salt. In separate bowl, beat butter with peanut butter; beat in eggs, 1 at a time. Stir in flour mixture, mint and parsley to make soft dough. Divide in half; wrap and refrigerate until firm, about 1 hour.
(Make-ahead: Refrigerate for up to 2 days.)
Line rimless baking sheets with parchment paper; set aside. On lightly floured surface, roll out dough to 1/2-inch (1 cm) thickness. Using 4-inch (10 cm) bone-shaped cookie cutter, cut out shapes.
Arrange on prepared pan; bake in centre of 325°F (160°C) oven until golden and firm, 35 to 40 minutes. Transfer to rack; let cool.
Source: Canadian Living Magazine: January 2007
