Oatmeal Cookie Crackers
|Butter||1⁄2 Cup (8 tbs) (Land O'Lakes)|
|Sugar||1 Cup (16 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Quick-cooking rolled oats||2 Cup (32 tbs)|
|Sifted flour||2 1⁄2 Cup (40 tbs) (Pillsbury's Best Flour - Regular)|
Gradually add sugar; continue creaming until light and fluffy.
Dissolve soda in hot water; add to creamed mixture.
Blend in salt and rolled oats.
Add flour gradually to form a stiff dough; mix thoroughly.
Divide into 4 parts.
Shape into squares; flatten to 1/2 inch thickness.
Roll out 1 part on floured surface to a 16x8-inch rectangle.
Sprinkle with salt; roll in lightly.
Cut into 2-inch squares, diamonds or triangles.
Place on greased cookie sheets.
Bake at 350° for 7 to 10 minutes until delicately browned.