At today's Feast of Fields event we'll be serving Farmland Flax Cookies from The Complete Canadian Living Baking Book by Elizabeth Baird and the Canadian Living Test Kitchen. These delectable cookies are a sneak preview of the wonderful baking featured in the book.

On Monday, October 20 at 6:30 p.m. you can have a chance to learn to bake with Elizabeth at our Living to Bake event. Tickets are $95 and include a copy of the book, a selection of baked goodies, and a fun and information-filled evening. Call 604-688-6755 to register.

Farmland Flax Cookies from The Complete Canadian Living Baking Book

1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) granulated sugar
1 egg
1/2 tsp. vanilla
1 cup all-purpose flour
3/4 cup quick-cooking rolled oats
2/3 cup flaxseeds
1 tsp. baking soda

Line 2 rimless baking sheets with parchment paper or grease; set aside.
In bowl, beat together butter and brown and granulated sugars until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, oats, flaxseeds and baking soda; stir into butter mixture to make a soft dough.
Drop by level tablespoonfuls (15 mL), 2 inches (5 cm) apart, on prepared baking sheets. Bake in top and bottom thirds of 350 degrees F oven, rotating and switching pans halfway through, until golden, about 12 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool.
(Make-ahead; Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 month.)

Makes about 40 cookies

Maison des Mots Barbara-jo Residency