"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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