| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies, Desserts, Unsubmitted | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cinnamon |
| 1 | c | Shortening |
| 1 | c | Firmly packed brown sugar |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1/2 | ts | Vanilla extract |
| 3 | c | Quick-cooking or regular oats; uncooked |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
Combine flour, soda, salt, and cinnamon; set aside. Cream shortening and sugar; beat in eggs and vanilla. Add flour mixture, mixing well. Stir in oats and pecans. Shape dough into 1-inch balls, and place 1 inch apart on lightly greased cookie sheets. Bake at 350 degrees for 12-15 minutes or until lightly browned. Yield: about 8 dozen. NOTES : Submitted by Mrs. Earl E. Crimm, Gordo, Alabama Recipe by: Southern Living, 1980 Annual Recipes, May Posted to MC-Recipe Digest by NGavlak <NGavlak@aol.com> on May 17, 1998
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