1 c Shortening 1 ts Soad
1 c Sugar 1/2 ts Salt
1 c Sugar, brown; firmly packed 2 ts Cinnamon, ground
2 Eggs; slightly beaten 3 c Oats, quick-cooking; uncookd
1 ts Lemon extract 1/2 c Pecans; chopped
1 1/2 c Flour, all-purpose
Cream shortening; gradually add sugar, beating until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Add lemon extract, beating well.
Combine flour, soda, salt, and cinnamon; add to creamed mixture,
beating well. Stir in oats and pecans.
Shape dough into 2 long rolls, 2 inches in diameter; wrap each in
waxed paper, and chill 2 to 3 hours or until firm.
Unwrap rolls, and cut into 1/4″ slices; place 2 to 3 inches apart on
lightly greased cookie sheets. Bake at 350 degrees for 10 to 12
minutes.
SOURCE: Southern Living Magazine, October 1980. Typos by Nancy
Coleman.
Yields
7 dozen