Wednesday, March 25, 2009

Oatmeal Icebox Cookies

1 cup sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter or regular margarine, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 egg
2 tablespoons honey
1 1/2 cups rolled oats

Sift flour with baking soda, salt, and cinnamon; set aside. In large bowl with wooden spoon, or portable electric mixer at medium speed, beat butter until light. Gradually beat in sugars. Add egg and honey; continue beating until very light and fluffy. At low speed, gradually add half the flour mixture. Mix in rest, with hands, to form a stiff dough. Add oats, mixing to combine well. Refrigerate 30 minutes. Divide dough in half. On lightly floured surface, shape each half into a roll 7 inches long. Wrap in saran or foil; refrigerate until firm, about 8 hours or over night. (Rolls may be stored in refrigerator a week or 10 days. Bake fresh as desired.) Preheat oven to 375 degrees. With sharp knife, cut as many 1/8 inch slices as desired for baking at one time. Rewrap rest of roll; refrigerate. Place slices, 2 inches apart, on ungreased cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Remove to wire rack; let cool. Makes about 7 dozen.

Testing comment: This was a great recipe. The cookies were moist and my family really enjoyed them.

"There can be no friendship without confidence;
And no confidence without integrity."
Samuel Johnson

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 64)

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