Crisp Oatmeal Cookies
|Shortening||1 Cup (16 tbs) (butter or margarine)|
|Brown sugar||1 Cup (16 tbs), firmly packed|
|Eggs||2 Small, beaten|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Rolled oats||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
Cream shortening, add sugar and continue creaming.
Beat in eggs.
Sift together flour, baking soda and salt; add to egg mixture.
Stir in oats and vanilla; blend well.
Divide dough into sections for easy handling, and roll out very thin on floured pastry cloth.
Cut with 2 1/2-inch floured cookie cutter, and place on lightly greased sheet.
Bake at 375 Ã‚Â°F. 6Ã¢â‚¬â€8 minutes.
Cooled baked cookies can be put together in sandwich fashion with jam or date fillings.
Makes 6 dozen single cookies.