| 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 |
ts |
Apple pie spice |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
ts |
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 |
ts |
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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