2 1/2 cups sugar
2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 cup vegetable shortening
3 cups rolled oats
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Great Scot Mix | |||||||||||||||||
| The recipe below was found in the Milwaukee Journal, dated May 11, 1975. This is the basic recipe to make a variety of cookies and coffee cake. This can be made in advance and used when you have that unexpected urge to have a cookie! | |||||||||||||||||
| 3 cups sifted flour 2 1/2 cups sugar 2 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 1 cup vegetable shortening 3 cups rolled oats |
|||||||||||||||||
| Sift together flour, sugar, salt, baking powder and baking soda into mixing bowl. Cut in shortening until mixture resembles corn meal. Add rolled oats; mix well. Transfer to a container with a tight cover. Store at room temperature or in refrigerator. Yields: about 9 cups mix, enough for about 8 dozen 2-inch cookies. | |||||||||||||||||
| See Recipe: Great Scot Cookies and Great Scot Coffee Cake | |||||||||||||||||
| Return to Category List | |||||||||||||||||
| Return to Cookies List | |||||||||||||||||
|
|
|||||||||||||||||