| 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
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