3/4 cup butter or margarine
1 cup sugar
2 eggs
3 cups sifted flour
1/2 teaspoon salt
2 1/2 teaspoon baking powder
2 tablespoon milk
1 1/2 teaspoon vanilla
3/4 cup rolled oats (quick or old-fashioned, uncooked)
Confectioners' sugar
Beat butter and sugar together until creamy. Add eggs, one at a time; beat well after each addition. Sift together flour, salt and baking powder; add alternately with milk to butter mixture. Stir in vanilla and oats. Chill several hours or overnight. Roll to 1/8-inch thickness on canvas or board dusted with confectioners' sugar. Cut out with animal-shaped cookie cutters dipped in confectioners' sugar. (If you do not have these cutters, use cardboard patterns and cut out with small knife.) Bake on ungreased cookie sheets at 400 degrees 6 to 8 minutes. Cool. Decorate by brushing with appropriately colored confectioners' sugar frostings. Use raisin pieces or semi-sweet chocolate pieces for eyes. Dip toothpick in melted semi-sweet chocolate pieces to make line decorations. Makes 6 dozen cookies.
2 comments:
Is that one of those Culinary School books, Linda? You just remeinded me, I haven't seen mine lately:) Thanks for sharing the recipe...
Yes, Louise, this is one of the Culinary Arts Institute books. Have you found yours yet?
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