1 c Shortening; butter, lard or margarine
1 c Brown sugar; packed firmly
2 Eggs; beaten
2 c All purpose flour; sifted
1 ts Baking soda
1/2 ts Salt
2 c Rolled oats
1 ts Vanilla
Cream shortening; add sugar and continue creaming. Beat in eggs. Sift together flour, baking soda and salt. Add to egg mixture. Stir in oats and vanilla; blend well. Chill. Divide dough into sections for easy handling and roll out very thin on floured surface. Cut into desired shapes (traditionally squares or diamonds) and place on lightly greased cookie sheet. Bake at 375 F. For 6-8 minutes.
NOTES : These are great on their own, or spread with butter when cool. You can also put a some raspberry jam between two of them for a yummy snack.
1 c Brown sugar; packed firmly
2 Eggs; beaten
2 c All purpose flour; sifted
1 ts Baking soda
1/2 ts Salt
2 c Rolled oats
1 ts Vanilla
Cream shortening; add sugar and continue creaming. Beat in eggs. Sift together flour, baking soda and salt. Add to egg mixture. Stir in oats and vanilla; blend well. Chill. Divide dough into sections for easy handling and roll out very thin on floured surface. Cut into desired shapes (traditionally squares or diamonds) and place on lightly greased cookie sheet. Bake at 375 F. For 6-8 minutes.
NOTES : These are great on their own, or spread with butter when cool. You can also put a some raspberry jam between two of them for a yummy snack.
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