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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