Wholewheat Rosemary Butter Cookies

• 8 tbsp (1 stick) butter, softened
• 2 tsp finely grated orange peel
• 1 cup firmly packed light brown sugar
• 1 1/3 cups wholewheat self-rising flour
• 1 cup walnuts, toasted and chopped coarsely
• 2/3 cup raisins, halved
• 2 tsp dried rosemary
• 1/3 cup orange juice
• 2/3 cup flaked coconut
• 2/3 cup rolled oats

1. Preheat the oven to 350u0b0F. Grease and line 2 baking pans with parchment paper.
2. Beat the butter, orange peel and sugar in a large bowl with electric mixer for 1 min, or until combined. Beat in the flour, rosemary and orange juice. Stir in the remaining ingredients.
3. Roll rounded tablespoons of mixture into 28 balls. Place 2 inches apart on prepared pans. Flatten slightly with the back of a spoon.
4. Bake for about 15 mins, or when golden around the edges. Cool in pan 5 mins. Remove from pan; completely on wire rack.

butter, brown sugar, wholewheat selfrising, walnuts, raisins, rosemary, orange juice, flaked coconut, rolled oats

Taken from recipes-plus.com/api/v2.0/recipes/32714 (may not work)