Cook Time: 20 minutes
Ingredients:
- 1/2 cup shortening
- 1/2 cup butter, room temperature
- 1 cup sifted confectioners' sugar
- 2 teaspoon vanilla extract
- 1 1/2 cups flour - stir before measuring
- 1 cup uncooked rolled oats
- finely chopped nuts or colored sugar
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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