| 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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