- 1/4 cup Shortening
- 1/4 cup Butter; room temp
- 1/2 cup confectioners sugar; sifted
- 1 teaspoon vanilla extract
- 3/4 cups flour; stir before measuring
- 1/2 cup rolled oats; uncooked
- nuts; finely chopped
- or coloured sugar
Cream shortening and sugar until light and fluffy, blend in vanilla. Stir in sifted flour, then rolled oats (dough will lie stiff).
Divide in half, wrap separately and chill until firm (about 1 hour).
Shape each half into an 8″ log, coating each roll with finely chopped nuts or coloured sugar. Wrap each log in waxed paper, chill until hard (about 3 hours or overnight).
Butter and flour Easy-Bake Oven baking pans.
Unwrap and slice dough into 1/4″ rounds. Place two round into each prepared pan, slide into Easy-Bake Oven and bake until beginning to brown around edges (about 20 minutes).
Cool pans on wire rack.
Makes 72 Cookies