"The belly rules the mind."--Spanish Proverb

(Cookies) Soldier's Mother's Oatmeal Cookies Recipe

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This recipe for (Cookies) Soldier's Mother's Oatmeal Cookies, by , is from Claudia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Sifted Gold Medal “Kitchen-tested” Flour (2 cups)
Salt (1/2 tsp.)
Oatmeal, quick-cooking (3 cups)
Shortening (1 cup; part butter for flavor)
Soda (1 tsp.)
Milk (1 tbsp; sweet or sour)
Brown sugar (1/2 cup; packed in cup)
Corn Syrup (1 cup, dark)

Directions:
Directions:
MIX together flour, salt and oatmeal. Cut in the shortening with a pastry blender or 2 knives until mixture is thoroughly blended.

Dissolve soda in the milk. Stir it and the brown sugar into the first mixture. Blend in the syrup thoroughly. Chill in refrigerator until easy to handle.

Roll out 1/8 inch thick on a well floured cloth-covered board. Cut 1/2 of the dough with a round cooky cutter, and 1/2 with a doughnut cutter the same size. Place on lightly greased heavy baking sheet.

Bake just until cookies begin to turn a delicate brown . . . about 10 to
12 minutes in a quick moderate oven (375°). When cool, spread the plain rounds with a filling of thick jelly, jam or preserves. Fit rounds with holes in center over those spread with the filling. (Apricot preserves, strawberry or raspberry jam, apple or currant jelly are especially delicious.)
36 Double cookies (2 inches in diameter).

Number Of Servings:
Number Of Servings:
36

 

 

 

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