"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Iced Oatmeal Cookies Recipe

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This recipe for Iced Oatmeal Cookies, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Keevers
Added: Monday, September 22, 2008


1/2 c. butter, softened
1/2 c. vegetable shortening
1 1/2 c. packed light brown sugar
2 eggs
1/2 c. buttermilk
1 3/4 c. flour
1 t. baking soda
1/2 t. salt
1 t. baking powder
1 t. ground ginger
1 t. ground nutmeg
1 t. ground cinnamon
1/4 t. ground cloves
1/2 t. ground allspice
2 1/2 c. quick-cooking oatmeal
1 c. raisins
1 1/2 c. chopped walnuts
1 t. vanilla
Brown Butter Icing:
1/2 c. butter
3 c. sifted powdered sugar
1 t. vanilla
3-4 t. water

Preheat oven to 350.
Grease 1 or more cookie sheets, or line with silicone mat or parchment paper. Using a mixer, cream together butter, shortening, and sugar until fluffy. Add eggs and mix well. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake 12-15 minutes. Drizzle with Brown Butter Icing:
In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in sifted powdered sugar and vanilla. Stir in enough water to make icing drizzling consistancy. Drizzle over warm cookies.

Personal Notes:
Personal Notes:
This is a Paula Deen recipe I've made many times...you'll love it!




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