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Swedish Taffy Cream

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie

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