Oatmeal Icebox Cookies
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Butter/Regular margarine||1⁄2 Cup (8 tbs), softened|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Rolled oats||1 1⁄2 Cup (24 tbs)|
Sift flour with baking soda, salt, and cinnamon; set aside.
In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter until light.
Gradually beat in sugars.
Add egg and honey; continue beating until very light and fluffy.
At low speed, gradually add half the flour mix- ture.
Mix in rest, with hands, to form a stiff dough.
Add oats, mixing to combine well.
Refrigerate 30 minutes.
Divide dough in half.
On lightly floured surface, shape each half into a roll 7 inches long.
Wrap in saran or foil; refrigerate until firm—about 8 hours, or overnight.
(Rolls may be stored in refrigerator a week or 10 days.
Bake fresh as desired.) Preheat oven to 375F.
With sharp knife, cut as many 1/8-inch slices as desired for baking at one time.
Rewrap rest of roll; refrigerate.
Place slices, 2 inches apart, on ungreased cookie sheets.
Bake 8 to 10 minutes, or until lightly browned.
Remove to wire rack; let cool.
Makes about 7 dozen in all.