Oatmeal nut crispies
7 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shortening |
| 1 | cup | Sugar |
| 1 | cup | Sugar, brown; firmly packed |
| 2 | Eggs; slightly beaten | |
| 1 | teaspoon | Lemon extract |
| 1½ | cup | Flour, all-purpose |
| 1 | teaspoon | Soad |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Cinnamon, ground |
| 3 | cups | Oats, quick-cooking; uncookd |
| ½ | cup | Pecans; chopped |
Directions
Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
Add lemon extract, beating well.
Combine flour, soda, salt, and cinnamon; add to creamed mixture, beating well. Stir in oats and pecans.
Shape dough into 2 long rolls, 2 inches in diameter; wrap each in waxed paper, and chill 2 to 3 hours or until firm.
Unwrap rolls, and cut into ¼" slices; place 2 to 3 inches apart on lightly greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes.
SOURCE: Southern Living Magazine, October 1980. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 11-02-94