| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Cookies |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1/2 |
c |
Butter or margarine |
| 3/4 |
c |
Packed brown sugar |
| 1/2 |
c |
Granulated sugar |
| 2 |
t |
Apple pie spice |
| 1/2 |
t |
Baking powder |
| 1/4 |
t |
Baking soda |
| 1/4 |
t |
Salt |
| 2 |
|
Eggs |
| 1 |
t |
Vanilla |
| 1 1/3 |
c |
All-purpose flour |
| 2 1/2 |
c |
Regular rolled oats |
| 1 1/2 |
c |
Snipped dried cherries or |
|
|
raisins |
| 1 |
t |
Orange peel, finely shred |
INSTRUCTIONS
In a large mixer bowl beat shortening and butter for 30 seconds or
till softened. Add sugar, spice, baking powder, baking soda, and salt.
Beat till fluffy. Add eggs and vanilla; beat thoroughly. Beat in
flour. Stir in oats, cherries or raisins, and orange peel. Generously
fill a 1/3 cup dry measure with dough and drop onto a greased cookie
sheet. Press into a 4 inch circle. Repeat with remaining dough,
placing cookies 3 inches apart on greased cookie sheets. Bake in a 375
oven for 8 to 10 minutes or till edges are golden. Let stand for 1
minute. Transfer cookies to wire rack to cool. Source: Better Homes
and Gardens, February, 1995. NOTES : These cookies taste best when
golden around the edges and moist and chewy in the center. To avoid
overbaking, remove cookies from the oven when the edges are golden and
the centers still look slightly underdone Recipe by: Sue Klapper
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on
Oct 20, 1998, converted by MM_Buster v2.0l.
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