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La Belle Cuisine
Mammy's Icebox Oatmeal Cookies
1 cup vegetable shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick oats
1 cup finely chopped walnuts
The original instructions read, "Roll and place in ice box for
24 hours.
Slice and bake."
More specifically, in a large mixing bowl, cream together
the shortening
and both sugars until the mixture is light and fluffy. Add the eggs and
vanilla and mix well. Slowly mix in the flour and soda until the dough is
well combined.
Stir in the oats and walnuts and mix the dough well,
using your hands if necessary. Turn
the cookie dough out onto a clean surface
and divide it in half. Arrange each portion of
dough into a long cylinder, about 12 inches in length, roll the cylinders in foil or
plastic
wrap and refrigerate the dough for at least 24 hours.
Using a very sharp knife, carefully slice the dough about 1/4
inch thick,
place the slices on very lightly greased baking sheets and bake 8 to 10
minutes in a preheated 350-degree F oven.
Featured Archive Recipes:
German Spice Icebox Cookies
Oatmeal Cookies, Butterscotch Chip
Oatmeal Cookies, Megan's Favorite
Oatmeal Cranberry Cookies
(Martha Stewart)
Oatmeal Chocolate Chip Cookies
(Martha Stewart)
Oatmeal Raisin Cookies, Big Chewy
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