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PREPARATION:Cream shortening and sugar until light and fluffy; lend in vanilla.
Stir in sifted flour then rolled oats (dough will
lie stiff). Shape dough into rolls about 1 1/2 to 3 inches in diameter; coat each roll with finely chopped nuts or colored sugar, then wrap each in waxed paper; refrigerate overnight, or until firm.
Preheat oven to 325°. Cut rolls into slices about 1/4-inch thick and place on ungreased baking sheets; bake 20 to 30 minutes or until done. Makes about 3 dozen oatmeal cookies.
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