Oatmeal Macaroons

Ingredients

• 1 cup Oatmeal
• 1 tsp. salt
• 1 cup sugar
• S S cup melted butter
• 1 egg
• 2 tbap. flour
• + tep. baking powder

Method

1. 1

   Melt butter and mix all together, grease pan and flour pan, drop off spoon about 15 inch apart.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 28. The excerpt below is the record exactly as published.

1 tsp. salt 2 eggs 3 cups quick oats 1 tsp. vanilla Nuts, raisins, chocolate chips Cream shortening and sugar, add eggs; then add flour, soda, salt; add oats, mix well, add nuts, raisins, chocolate chips last. Form into long rolls--chill in refrigerator well. Slice +" thick and bake on “ungreased cookie sheet for 12 minutes i: 350° oven. You can bake them without letting them chill in the refrigerator. OATMEAL COOKIE MIX 3c. sifted flour 2 tsp. salt es c. sugar 1 c. shortening 1 tsp. soda 3 c. rolled oats 1 tsp. baking powder Sift dry ingredients; cut in shortening until mixture resembles corn meal. Add rolled oats and mix well. Store in covered container at room temperature. Yield: 8 doz. cookies. Joyce G. Barney TWO-DOZEN BATCH 2c. oatmeal cookie mix 1 tbs. milk l egg 1 tep. vanilla Add egg, milk and vanilla to mix. BEAT until well | blended. Drop from a teaspoon into greased baking sheet. Bake 375°, moderate oven, 12 to 15 minutes. VARIETIES: Add any of the following 1. 2 tablespoons cocoa or melted chocolate. 2. one-half cup nuts, or raisins or coconut or chocolate chips. 3. 1 tsp. cinnamon and one-forth tsp. nutmeg. 4. 3 cup dried fruit or fruit cake fruit mix. Joyce G. Barney 9] GINGERBREAD MEN 1 tsp. salt 1 cup shortening + tsp. nutmeg li cups sugar 3 tsp. cloves 1 egg, well beaten 3 tep. cinnamon 1 cup molasses (light or dark) 1 tap. ginger 1/3 cup hot water 5 cups sifted flour 1-1/8 tsp. baking soda Sift together salt, spices and 1 cup of flour. Cream the shortening, add sugar gradually, beating until light and fluffy. Add egg, then slightly warmed molasses. Dissolve soda in hot water and stir into the mixture. Don't beat, stir - to avoid bubbles. Stir in sifted flour and spice mixture gradually. Add remaining flour, a cupful at a time, just until dough is soft and moist to the touch of the finger, but never sticky. About 5 cups of flour usually works perfectly, but it my vary slightly depending on the flour. Chill the dough in the refrigerator about 8 hours or over night. Roll out a smll amount at one time on a lightly floured board. Roll dough to 1/8" thickness for crisp cookies, about 1/4" thick for softer cookies. Bake in moderately hot oven, 400° F. for about 12 minutes, exact time depending upon thickness of cookies. Rachel Millgate CARMEL DATE FILLED COOKIES 1 cup shortening k cups flour 2 cups brown sugar l tap. soda 3 eggs - separated i tsp. salt 2 tep. vanilla. Mix shortening, salt and sugar until creamy. Add eggs and vanilla. Add flour and soda. Filling 1 cup brown sugar 1 cup chopped nuts 1 tbs. flour l cup chopped dates 3/4 cup water Cook until thick. Fill cookies and bake in a moderate oven (350°) for 12-15 minutes. Aleen Harding 92 HEDGEHOGS 2 cups shelled walnuts 1 cup brown sugar 1 cup dates (firmly packed) 2 cups shredded cocoanut 2 eggs, unbeaten 1. Grind walnuts and dates in food chopper. Mix in 14 cups cocoanut and remaining ingredients thoroughly. 2. Scoop up a spoonful of the mixture and shape into a ball, Roll each Hedgehog in cocoanut, place on a greased baking sheet and bake 10 to 12 minutes at 350° F. Makes )0. Joyce Hales ALMOND CRESCENTS 1 cup butter Pinch of salt 1/3 cup sugar 1 2/3 cups sifted 2/3 cups blanched almonds flour (chopped very fine) Directions: 1, Cream butter and sugar. 2. Add almonds and salt, 3. Add flour. , Chill in refrigerator for 1 hour. S. Shape into crescents and place in oven, Temp, 350° Time 15 minutes. 54 doz. Joyce Hales FRUIT DROPS 1 can Condensed milk 1 cup corn flakes + tbs. salt 2 ce. shredded cocoanuts 1 tbs. vanilla | 1 cup raisins - - Wash raisins, 2. Measure all ingredients and put in bowl, 3. Mix well, 4. Drop by spoonfuls onto well greased cookies sheet. 5S. Bake for 12 minutes at 350°. Note - Must be removed quickly from baking sheeting or they will stick. Joyce Hales 93 SWEDISH ICE BOX COOKIES 5 cup margarine or butter 1 tsp. vanilla l egg well beaten 13 cup sifted flour 2 tbs. caraway seeds 1 cup chopped nuts 3/4 cup confectioner's sugar Cream margarine and add sugar slowly, blending well until light. Add beaten egg, vanilla and stir in. Mix caraway seeds with flour and nuts and blend thoroughly into mrgarine mixture. Form into roll. Wrap in wax paper and chill in refrigerator. Slice thinly, cutting each slice in half to forma half moon shape. Place on greased baking sheet and bake 375° 12 to 15 minutes. (25 dozen) Helen Mayernik HANGARTIAN BUTTER COOKIES 2 cups flour + lb. butter %& lb. confectioner's sugar (1 cup sifted) 1 level teaspoon baking soda Pinch salt Yolk 2 eggs teaspoon vanilla 2 Tablespoons orange juice or 1 tsp. lemon juice Mix dry ingredients and add butter, vanilla, juice, when well mixed add yolks 2 eggs. Place dough on a floured board and roll out as thin as possible. Cut with cookie form and place on cookie tin. Take white of egg and beat until fluffy and white put a little on each cookie. Cut walnuts roughly. Mix with sugar and sprinkle over egg white. Place tin in slow oven 3250/3500 and bake about 15 minutes until light brown. Helen Mayernik OATMEAL MACAROONS 1 cup Oatmeal i tsp. salt 1 cup sugar 5 tsp. vanilla S S cup melted butter 1 egg 2 tbap. flour + tep. baking powder

Cook this with the app: pantry check, scaling, and the assistant.