Spicerack Oatmeal Cookies



1/2 Cup (1 Stick) Butter, Softened

1/2 Cup Vegetable Shortening

1-1/2 Cups Packed Light Brown Sugar

2 Eggs

1/2 Cup Buttermilk

1-3/4 Cups All-Purpose Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 Teaspoon Baking Powder

1 Teaspoon Ground Ginger

1 Teaspoon Freshly Ground Nutmeg

1 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Cloves

1/2 Teaspoon Ground Allspice

2-1/2 Cups Quick-Cooking Oatmeal

1 Cup Raisins

1-1/2 Cups Chopped Walnuts

1 Teaspoon Pure Vanilla Extract



1/2 Cup Butter

3 Cups Sifted Powdered Sugar

1 Teaspoon Vanilla Extract

3 To 4 Tablespoons Water


Preheat oven to 350 degrees F. Grease 2 cookie sheets.

Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Icing.

In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies



60 cookies


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