| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | La, Times | 18 | servings | |
INGREDIENTS
| 1 | c | Butter |
| 1 | c | Sugar |
| 2 | Eggs | |
| 2 1/4 | c | Sifted flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 2 | c | Quick oats |
| 1/3 | c | Milk |
| 1/4 | c | Raisins |
| 1/4 | c | Candied cherries |
INSTRUCTIONS
Cream butter with sugar by beating them together until light in color and fluffy. Add eggs one at a time and beat thoroughly. Sift flour with baking powder, baking soda, salt and cinnamon. Add to creamed mixture. Stir in oats and milk. Spoon dough in rounded tablespoons onto greased baking sheet. With floured fingers, pat cookies out to 1/4-inch-thick circles. Shape into pumpkins by pushing dough in at tops and bottoms, then adding dough to tops for stems. Make faces with raisins and cherry pieces. Bake at 400 degrees until lightly browned, 12 to 15 minutes. Yields 1 1/2 dozen cookies. Each cookie: 243 calories; 269 mg sodium; 52 mg cholesterol; 12 grams fat; 32 grams carbohydrates; 4 grams protein; 0.18 gram fiber Recipe Source: Los Angeles Times - 10-28-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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