Frosted Oatmeal Spice Drops
|Margarine/Butter||1 Cup (16 tbs), softened|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|All purpose flour/Unbleached flour||1 Cup (16 tbs) (Pillsbury)|
|Whole wheat flour||1⁄2 Cup (8 tbs) (Pillsbury)|
|Rolled oats||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
|Chopped dates||3⁄4 Cup (12 tbs)|
|Powdered sugar||1 1⁄2 Cup (24 tbs)|
|Orange juice/Cream sherry||2 Tablespoon|
Heat oven to 350Â°F.
In large bowl, beat margarine and brown sugar until light and fluffy.
Add water and eggs; blend well.
Lightly spoon flour into measuring cup; level off.
Add all purpose flour, whole wheat flour, rolled oats, baking powder, baking soda and allspice; mix well.
Add walnuts and dates; mix well.
Drop by rounded teaspoonfuls 3 inches apart onto ungreased cookie sheets.
Bake at 350Â°F for 7 to 12 minutes or until golden brown.
Cool cookies 1 minute; remove from cookie sheets.
In small bowl, combine glaze ingredients; blend until smooth.
Frost warm cookies.