| 1 With hands, roll dough into balls or into long, pencil-thick rolls, as indicated in recipe. | 2 Flatten balls of dough with bottom of a glass dipped in flour (or with a damp cloth around it), or with a fork—crisscross. | 3 Cut pencil-thick strips ... and shape as directed ... as for Almond Crescents (p. [41]) or Berliner Kranser (p. [42]). |
DATE-OATMEAL COOKIES
Mix together thoroughly ...
- ¾ cup soft shortening (half butter)
- 1 cup brown sugar
- 2 eggs
- 3 tbsp. milk
- 1 tsp. vanilla
Sift together and stir in ...
- 2 cups sifted GOLD MEDAL Flour
- ¾ tsp. soda
- 1 tsp. salt
Stir in ...
- 2 cups rolled oats
- 1½ cups cut-up dates
- ¾ cup chopped nuts
Chill dough. Roll into balls size of large walnuts. Place 3″ apart on lightly greased baking sheet. Flatten (to ¼″) with bottom of glass dipped in flour. Bake until lightly browned.
TEMPERATURE: 375° (quick mod. oven).