1 1/4 c Whole wheat flour
1/2 c Unbleached white flour
2 ts Baking powder
1/2 ts Salt
3 tb Margarine
1/3 c Apple juice
1 c Well mashed, cooked sweet
— potato
3 tb Honey
1/3 c Finely chopped walnuts or
— pecans
Preheat oven to 425F. In a mixing bowl, sift together the flours,
baking powder & salt. Work in the margarine till the mixture
resembles coarse breadcrumbs. Add apple juice, potato, honey & nuts &
work till it resembles a soft dough. Turn dough out onto a
well-floured board & knead enough extra flour to make the dough lose
its stickiness. With floured hands, divide dough into 16 equal parts.
Shape into small balls & arrange on a lightly oiled cookie sheet,
patting them down a bit to flatten them. Bake for 12 to 15 minutes.
Serve hot with Creamy Mushroom Soup.
Yields
16 Servings