| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cookies, Picture |
60 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Rolled oats |
| 1/3 |
c |
Sour milk or buttermilk |
| 2 |
c |
Packed brown sugar |
| 3/4 |
c |
Shortening |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 2 1/2 |
c |
All-purpose flour |
| 1 |
c |
Chopped pitted dates |
| 1 |
c |
Chopped walnuts or pecans |
|
|
Powdered Sugar Icing; optional |
INSTRUCTIONS
1. SPRINKLE oats in a shallow baking pan. Bake in a 375 oven about 10
minutes or till lightly toasted, stirring once. Place in bowl. Stir in sour
milk or buttermilk and let stand a few minutes
2. BEAT together brown sugar and shortening till combined. Add baking
powder, baking soda, cinnamon, nutmeg, and salt; beat till combined. Beat
in eggs and vanilla till combined. Stir in oat mixture. Beat in as much of
the flour as you can with the mixer. Stir in dates, nuts, and any remaining
flour with a wooden spoon. Drop by teaspoons onto a greased cookie sheet.
3. BAKE in a 375 degree oven about 10 minutes or till edges are golden
brown. Cool on wire racks. If desired, drizzle with Powdered Sugar Icing.
POWDERED SUGAR ICING: Combine 1 cup sifted powdered sugar, 1/4 teaspoon
vanilla, and enough milk to make of drizzling consistency.
NOTES : To make 1/3 cup sour milk, mix 1 teaspoon lemon juice or cider
vinegar plus enough milk to make 1/3 cup. Let stand about 5 minutes before
using. Or; use the buttermilk option.
Recipe by: Better Homes Christmas Cookies 1997
Posted to TNT Recipes Digest, Vol 01, Nr 930 by Marie Smith
<craftee@sprynet.com> on Jan 11, 1998
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