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type: drop
makes: 3 dozen 3 tablespoons solid vegetable shortening 1-1/2 cups granulated sugar 3 eggs 1-1/2 teaspoons almond extract 3 cups rolled oats 1-1/2 teaspoons salt Preheat oven to 325F. Grease baking sheets. Cream shortening and sugar until light and fluffy. Beat in eggs, then almond extract. Gradually blend in oats and salt. Drop dough by the spoonful onto baking sheets 2 inches apart. Flatten cookies with the bottom of a glass dipped in flour. Bake 12-15 minutes until golden colored. Transfer to wire racks to cool. |
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Scottish Lace Cookies |