1/3 c Shortening; soft
3/4 c Brown sugar, firmly packed
1 Egg
1 ts Vanilla
1 1/4 c Sifted all-purpose flour
1/2 ts Soda
1/2 ts Salt
1/4 c Milk
1 1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
Red cinnamon candies
Green colored sugar
Chocolate shot
Beat shortening and sugar together until creamy. Blend in egg and
vanilla. Sift together flour, soda and salt; add to creamed mixture
alternately with milk. Stir in oats. Chill dough several hours.
Roll out on lightly floured board or canvas to 1/8-inch thickness. Cut
out “tree-tops” with floured 3-1/2-inch round cutter. Cut out “tree
trunks” about 1 inch tall with sharp knife. Place circles on greased
cooky sheet; attach “tree trunks”. Press cinnamon candies into “tree
tops” and sprinkle with green colored sugar. Sprinkle “tree trunks” with
chocolate shot. Bake in preheated moderate oven (350 F.) 8 to 10 minutes.
NOTE: Cookies can be cut with a tree-shaped cutter, if desired. Decorate
as above.
Yields
36 Cookies