W is for Whole-Wheat Teething Biscuits

• 1/4 cup milk or formula
• 1 large egg yolk
• 1 1/2 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 1 cup whole-wheat flour
• 1 tablespoon rolled oats
• 1 tablespoon wheat germ
• Pinch of cinnamon
• 1 teaspoon sugar
• 1 tablespoon non-fat dry milk

1. 1 Preheat the oven to 350 degrees.
2. Lightly grease a large cookie sheet.
3. Combine the milk, yolk, oil, and vanilla in a medium bowl and whisk to blend.
4. Add the flour, oats, wheat germ, cinnamon, sugar, and dry milk and stir together to make a stiff dough.
5. 2 On a lightly floured work surface, roll out the dough to a 1/4-inch thick rectangle, and using a cookie cutter or glass with 3-inch rim, cut into cookies.
6. Transfer to the prepared sheet, spacing 2 inches apart.
7. Bake for 15 minutes, or until golden and firm.
8. 2 On a lightly floured work surface, roll out the dough to a 1/4-inch thick rectangle, and using a cookie cutter or glass with 3-inch rim, cut into cookies.
9. Transfer to the prepared sheet, spacing 2 inches apart.
10. Bake for 15 minutes, or until golden and firm.

milk, egg yolk, vegetable oil, vanilla, flour, rolled oats, germ, cinnamon, sugar, nonfat dry milk

Taken from www.epicurious.com/recipes/food/views/w-is-for-whole-wheat-teething-biscuits-355691 (may not work)