1 c. butter
1/2 c. powdered sugar
2 tsp. vanilla
1/2 tsp. salt
1 c. quick oats, rolled
2 c. sifted all purpose-flour
Cream butter and sugar until fluffy. Stir in vanilla, flour and salt. Blend in rolled oats.
Roll out to 1/4 inch thick on floured board. Cut in strips six inches lon and 1/2 inch wide. On ungreased cookie sheet, shape strips to resemble horseshoes. Bake at 325 degrees for 20-25 minutes. Remove carefully, as they break easily. Makes three dozen.
Recipe from The Cook's Blessing, Random House
I am so happy you posted this. I'm always looking for more egg free cookies for my son.
Posted by: Jennifer | November 12, 2006 at 08:30 AM
How did I miss this before? This is a GREAT food blog....and I'm glad you decided not to push the delete button! It's like sitting in your kitchen discussing food, recipes and the liturgical year.
Posted by: Suzanne | November 13, 2006 at 04:59 PM