| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
18 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1/2 |
c |
Granulated sugar (I use vanilla scented sugar) |
| 1 |
ts |
Vanilla extract |
| 1 1/4 |
c |
Flour |
| 1 1/2 |
c |
Oatmeal-regular |
| 1 |
ds |
Salt-optional |
|
|
Powdered sugar |
INSTRUCTIONS
Source: L.A. Times 9/24/89 Makes 18 cookies/sweet biscuits
Cream butter and sugar until light. Mix in other ingredients. Chill
thrououghly. This is key to good texture. Shape into 18 small balls. Place
3" apart on ungreased baking sheet. Flatten using crisscross indentations
with fork, or a cookie press. Bake at 350 deg. F. 12-15 minutes. Should be
lightly browned on bottom. Remove to cooling rack, sprinkle generously with
powdered sugar while hot.
Posted to JEWISH-FOOD digest V97 #006
From: MGB <DonutDolly@themall.net>
Date: Mon, 06 Jan 1997 14:17:18 -0800
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”