2/3 c Solid vegetable shortening
1/2 c Butter; room temperature (1
; stick)
2 c Firmly packed golden brown
-sugar
1 Egg
1 ts Cider vinegar
1/2 ts Baking soda
1/2 ts Salt
3 c Rolled oats
1 1/2 c All purpose flour
Sugar
Preheat oven to 350F. Using electric mixer, cream shortening, butter
and sugar until fluffy. Blend in egg, vinegar, baking soda and salt.
Mix in oats, then flour. Form dough into 1 1/2-inch balls. Space
balls 2 inches apart on ungreased cookie sheets. Dip flat-bottom
glass into sugar. Press glass onto dough ball and flatten into
1/3-inch-thick cookie. Repeat with remaining dough balls. Bake until
just golden brown on edges, about 16 minutes. Transfer to racks and
cool completely. (Can be prepared 4 days ahead. Store cookies in
airtight container.)
Makes 3 dozen.
Yields
1 servings