SCOTCH OAT CRUNCHES Cookies - 1943
1 cup butter
1 cup light brown sugar
2 1/2 cups pastry flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups rolled, sieved oats
1/2 cup cold water
2 or 3 drops almond extract
1/4 teaspoon vanilla extract
These can be filled with dates, raisins, mince meat, figs, apricots, or what you will.
Cream 1 cup butter until it is almost white; gradually add 1 cup light brown
sugar, and keep on creaming until the two are thoroughly blended. Combine
2 1/2 cups pastry flour and 1/2 teaspoon each of baking powder and salt;
sift twice into a dry mixing bowl, then stir in 2 1/2 cups rolled, sieved oats.
When this mixture is thoroughly blended, add to it alternately that of the
creamed butter and 1/2 cup cold water to which has been added
2 or 3 drops almond extract and 1/4 teaspoon vanilla extract.
Chill for at least 25 minutes.
Roll out a portion of the dough about 1/8 inch thick, or as thin as it can be
rolled on a slightly floured board. Cut in rounds about 2 inches in diameter;
lift these with a broad spatula onto a generously buttered baking sheet,
and bake for 10 minutes in a moderate oven (350°F.), or until the cookies
are slightly browned. Cool and store in a cookie jar. They will keep indefinitely
in a cool, dry place. When ready to use, spread a filling on one cookie and
top it with another, and eat immediately.
From Gourmet Magazine - JANUARY 1943. One of Gourmet Magazines
Favorite Cookies 1941 - 2008.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve
retested the recipes, in the interest of authenticity we’ve left them
unchanged: The instructions below are still exactly as they were
originally printed.