Swedish Taffy Cream
|Butter||1 Cup (16 tbs) (Land O Lakes)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Dark corn syrup||1⁄3 Cup (5.33 tbs)|
|Quick-cooking rolled oats||1 1⁄3 Cup (21.33 tbs)|
|Flour||1 1⁄2 Cup (24 tbs), sifted (Regular Or Instant Blending, Use Pillsbury Best Ones)|
|Baking powder||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
Melt butter in large saucepan.
Add remaining ingredients; mix thoroughly.
Drop by scant teaspoonfuls at least 2 inches apart onto well-greased cookie sheets.
Bake at 350° for 10 to 12 minutes until golden brown.
Cool 2 minutes.
Remove carefully from cookie sheet.
Just before serving, put two cookies together, sandwich-style, with Filling.