During the time of Lent and Easter, I always make Sweet Cream of Beans. When you have sweet cream of beans you need to have milk cookies to top them off. The problem is that where I live it is difficult to find milk cookies. So this year I decided to make my own. These cookies are not hard to make but it will take you some time to cut them out. This recipe makes around 120 cookies.
- ¼ cup rolled oats
- ¼ cup and 2 tablespoons of flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons of butter
- 1 ½ tablespoons honey (you can use sugar)
- 2 tablespoons buttermilk
Preheat oven to 400 F degrees (200 C). Grind oats until fine using a blender or food processor.
In a medium bowl, stir together the oats, flour, baking soda, and salt. Cut in the cold butter using a pastry blender or your fingers until the butter lumps are small. Stir in the buttermilk and honey to form a stiff dough ball. Let sit about 10 minutes while you lightly flour a surface to roll the dough out. Roll out to 1/8 inch in thick. Cut into dime size circles. I used the bottom of a piping tip.
Bake, in preheated over, for 5 to 7 minutes until edges are lightly browned. Let cool before serving.
Tip: Bake on parchment paper to avoid cookies from sticking to baking sheet.