3/4 c All-Purpose flour; Pillsbury 1/2 c Brown sugar;
— Best 1/2 c Shortening;
1/2 ts Soda; 1 Unbeaten egg;
1/2 ts Diamond Crystal salt; 1/2 ts Vanilla;
1/2 c Sugar; 1 1/2 c Rolled oats;
ALMOND TOPPING
1/3 c Sugar; 1 tb Light corn syrup;
1/4 c Land O’Lake Butter; -=OR=- 1/4 c Blanched almonds; chopped
1/4 c Margarine; 1/4 ts Almond extract;
Sift together flour, soda and salt. Set aside. Add gradually sugar,
brown sugar to shortening, creaming well. Blend in eggs and vanilla
and beat well. Add the dry ingrentients, then rolled oats, mix well.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350
degrees for 8 minutes. Remove from oven and place a scant 1/2
teaspoon TOPPING in center, pressing in slightly. Bake 6 to 8 minutes
until cookies are golden brown. Cool 1 minute before removing cookie
sheet.
ALMOND TOPPING: Combine sugar, butter and light corn syrup in sauce
pan; bring to a boil. Remove from heat. Stir in almonds and almond
extract.
Yields
3 dozen