Yield: 12 large cookies

Ingredients: 

Part A:

• ½ cup margarine, softened
• ½ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

Part B:

• 1 ¼ all-purpose flour
• ¼ tsp salt
• ¼ cup DDP ground flax seeds
• 2 tbsp DDP whole flax seeds

Part C:

• ½ cup DDPK Thompson raisins, chopped
• ½ cup DDPK dried cranberries, chopped

Directions:

Preheat the oven to 375F. Line cookie sheets with parchment paper.

Combine Part B in a medium bowl, blend well and set aside.

In a separate mixing bowl, combine Part A ingredients. Start with margarine and gradually add sugar; mix until creamy. Add egg and vanilla and blend until combined.

Mix in Part B mixture into Part A mixture, blend well. Add in chopped raisins and cranberries to the butter mixture to form cookie dough.

Spoon tablespoon of a batter on prepared cookie sheets spacing 2” apart. Bake for 12 -15 minutes or until just golden. Transfer to racks to cool.