- 1/3 cup shortening
- 1/2 cup sugar
- 1 1/2 cups quick-cooking or regular oats, uncooked
- 1/2 teaspoon vanilla extract
- 1/4 cup water
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup toasted diced almonds
Cream shortening in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add oats. blending well. Stir in vanilla and water.
Sift together flour, baking powder, and salt in a medium mixing bowl; add to creamed mixture, stirring well. Stir in almonds. Chill 1 hour or until firm.
Shape dough into 3/4 inch balls; place 2 inches apart on greased cookie sheets, and flatten with bottom of a glass dipped in flour. Bake at 400° for 8 to 10 minutes. Remove to wire racks to cool.
Yield: about 3 dozen.