Yield: 36 cookies
| Measure | Ingredient |
|---|---|
| ⅓ cup | Shortening; soft |
| ¾ cup | Brown sugar, firmly packed |
| 1 \N | Egg |
| 1 teaspoon | Vanilla |
| 1¼ cup | Sifted all-purpose flour |
| ½ teaspoon | Soda |
| ½ teaspoon | Salt |
| ¼ cup | Milk |
| 1½ cup | Quaker Oats, uncooked (quick or old-fashioned) |
| \N \N | Red cinnamon candies |
| \N \N | Green colored sugar |
| \N \N | Chocolate shot |
Beat shortening and sugar together until creamy. Blend in egg and vanilla. Sift together flour, soda and salt; add to creamed mixture alternately with milk. Stir in oats. Chill dough several hours.
Roll out on lightly floured board or canvas to ⅛-inch thickness.
Cut out "tree-tops" with floured 3-½-inch round cutter. Cut out "tree trunks" about 1 inch tall with sharp knife. Place circles on greased cooky sheet; attach "tree trunks". Press cinnamon candies into "tree tops" and sprinkle with green colored sugar. Sprinkle "tree trunks" with chocolate shot. Bake in preheated moderate oven (350 F.) 8 to 10 minutes.
NOTE: Cookies can be cut with a tree-shaped cutter, if desired.
Decorate as above.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias