Dandelion Cookies

Yes, you read that right, and yes I'm talking about the little yellow flowers that everyone tries to eradicate from their yard every year. Even if you don't go the herbal route, you should really give these a try. What's to lose? They are packed full of vitamins and minerals that are very good for you. These were the thoughts that led me to trying this recipe the first time. I'm so glad I did, and so is everyone who has ever tried them when I've made them. Even the youngest members of my family, you know the ones who are so picky and want nothing that's good for them, volunteer every year to help pick and prepare them just to get some cookies. At the first sight of that bright little yellow flower, everyone starts immediately "Yay! It's about time for Dandelion cookies!" I'm serious, every year this happens.

So, do yourself a favor and try these. All you have to lose if you don't like them is a little time and a few ingredients. But, if your family is like mine, it becomes family time to pick and prepare and we look forward to that as much (More actually) than we do the cookies.

To pick and prepare the dandelion flowers:

The best time to pick is when the sun is bright, day is warm and flowers are dry and fully opened. Try to pick where the plants would be clean....ie no pesticides, fertilizers and animal waste.The side of the road is not a good idea either, all the smog and crud that comes off vehicles you really don't want to eat that.

When you have Alot of flower heads, go through and remove all the green from them ... until you have 1/2 cup.


Preheat oven to 375.


Ingredients:

1/2 cup vegetable oil
1/2 cup honey
2 eggs
1 tsp vanilla extract
1 cup self-rising flour
1 cup dry oatmeal Quick oats
1/2 cup dandelion flowers cleaned
1/2 cup sugar (optional for those who don't eat sugar. I've tried them both ways and they're both great)

In large mixing bowl mix: oil and honey, beat in eggs and vanilla, stir in flour, oatmeal and dandelion flowers, until everything is well mixed.

Drop by spoonfuls onto greased cookie sheet.

Bake 10 to 15 minutes, until browned