I took the Tollhouse cookie recipe and modified it...I wanted to make a
cracker-like thing, but it didn't really come out that way, but still-these are
good and very useful. You can use them as a base for appetizers, or as
mini-sandwiches or pizzas or flatbread.
Preheat oven to 375 degrees.
Combine 2 1/4 Cup flour, 1 tsp. baking soda, and 1 tsp. salt. I used a combination of almond flour, soy flour, flax seed flour, and brown rice flour to make it gluten free and low carb. Add in 1 Tablespoon of your favorite seasoning or herbs (I used Italian herbs) or grated cheese.
In another bowl, beat 1 Cup butter (I used Country Crock margarine to make it more low fat), 1 tsp. vanilla, 2 eggs, 1/2 Cup water, and a 1/4 Cup sugar (I used Splenda).
Beat all together.
You don't want to use too many herbs or sugar, or it will have too intense of a flavor. If the batter is too thick, add more water. It should be somewhat like pancake batter.
Spoon Tablespoons of batter onto greased cookie sheets, 1 inch apart. Make the spoonfuls bigger or smaller as you like. Be creative!
Bake about 10 minutes until a little brown around the edges.
These are good with any kind of meat, or tuna, or cheese, or dip, etc.
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