| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Jewish |
Cookies |
20 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 1/4 |
c |
Smooth peanut butter |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Dark or light corn syrup |
| 1 |
c |
Sugar |
| 1/2 |
c |
Dark brown sugar |
| 3 |
lg |
Eggs |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
Mace |
| 4 |
c |
Oats; uncooked |
| 1 1/2 |
c |
Dark raisins |
INSTRUCTIONS
Beat butter in mixer until softened. Beat in peanut butter. Beat in
vanilla, corn syrup and both sugars until light and fluffy. Add eggs,
beating after each addition. Add baking soda and mace. Gradually add oats.
Stir in raisins. For each cookie, shape 1/4 c. dough into ball and place
four on cookie sheet. then press into 3" circle about 1.2" thick. Bake 350
for 16-17 min. Let stand on cookie sheets. 1 min. From LHJ, 10/90, page
198.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct
20, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””