Wednesday, 14 December 2011

Oatmeal Icebox Cookies


Oatmeal Icebox Cookies

Ingredients

1 cup sifted all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ cup soft butter or margarine

½ cup granulated sugar

½ cup light-brown sugar, firmly packed

1 egg

2 tablespoons honey

1 ½ cups rolled oats



Method

1.                  Sift flour with baking soda, salt, and cinnamon; set aside.

2.                  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.

3.                  At low speed, gradually add half the flour mixture.  Mix in rest, with hands, to form a stiff dough.

4.                  Add oats, mixing to combine well.  Refrigerate 30 minutes.

5.                  Divide dough in half.  On lightly floured surface, shape each half into a 7 inches long.  Wrap in saran or foil; refrigerate until firm – about 8 hours, or overnight.  (Rolls may be stored in refrigerator a week or 10 days.  Bake fresh as desired.)

6.                  Preheat oven to 375°F. With sharp knife, cut as many ⅛ inch slices as desired for baking at one time.  Rewrap rest of roll; refrigerate.

7.                  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 in all.

Cookies were made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was taken from McCall CookBook, the chapter on “Refrigerator Cookies”, page 184 an edition of between 1950 – 1960s. 



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Shirley-Ann Pearman
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