- 1 1/4 cups sugar, divided
- 1 teaspoon ground cinnamon
- 1 cup shortening
- 1 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon almond extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups regular oats, uncooked
- 1 1/2 cups raisins
Combine 1/4 cup sugar and cinnamon in a small mixing bowl; stir until well blended and set aside.
Cream shortening in a large mixing bowl; add remaining 1 cup sugar, brown sugar, eggs, and flavorings beating until well blended.
Combine flour, baking powder, soda, and salt in a medium mixing bowl; add oats and raisins, stirring well. Add to creamed mixture, mixing well.
Shape dough into 1 inch balls; roll in reserved cinnamon mixture, and place 2 inches apart on greased cookie sheets. Bake at 350° for 10 minutes. Cool slightly on cookie sheets; remove to wire racks to cool completely.
Yield: about 5 dozen.