Lentil Cookies
Ingredients:
Preparation:Cover lentils with water, bring to a boil and reduce heat. Cover and simmer until lentils are very tender (approx. 45 minutes). Drain lentils, saving enough stock to blend with lentils. Blend to make a smooth purée with a texture similar to canned pumpkin. In a bowl, mix together sugar, butter or margarine and lentil purée. Stir in vanilla and beaten eggs. Sift flour, salt, baking soda and cinnamon together. Add flour mixture one-third at a time to creamed mixture and mix until blended. Mix in chocolate chips and oats. Drop from spoon onto greased cookie sheets. Bake at 375F for 12-14 minutes. Yield: About 4 dozen cookies |
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