Oh, yum! ~~Rhonda

Holiday Icebox Oatmeal Cookies
(one of my personal favorites…not real fancy, but crispy delicious)
Makes 6-8 dozen

2 c. margarine or butter, softened
2 c. confectioners’ sugar
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. uncooked, quick-cooking oatmeal (I measure, then grind the oats in the blender)
red and/or green sugar crystals

In large mixing bowl, cream margarine and conf. sugar until light and fluffy. Stir in vanilla.

Sift together flour, soda and salt. Add dry ingredients to creamed mixture. Stir well.

Stir in oatmeal.

Chill dough until firm enough to form into rolls. Shape into four rolls and roll in red or green sugar crystals. Cover with foil or plastic wrap. Chill until firm. (Or freeze at this point until needed.)

Slice into 1/4″ slices and place on ungreased or parchment-lined baking sheet. Bake in preheated 325 oven about 15-20 minutes or until set and lightly browned.

From Country Folk Art’s Quick ‘n Easy Home Cooking, p. 15, December 1995

Here’s the finished product…so far…ready for the fridge. After they have time to harden, I’ll take them out, cut them, and bake them.

These cookies are easy to make and yummy good. I usually use one cup margarine and one cup butter when making them for Christmas.

~~Rhonda

Holiday Icebox Oatmeal Cookies
Makes 6-8 dozen

2 c. margarine or butter, softened
2 c. confectioners’ sugar
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. uncooked, quick-cooking oatmeal (I measure, then grind the oats in the blender)
red and/or green sugar crystals

In large mixing bowl, cream margarine and confectioners sugar until light and fluffy. Stir in vanilla.

Sift together flour, soda and salt. Add dry ingredients to creamed mixture. Stir well.

Stir in oatmeal.

Chill dough until firm enough to form into rolls. Shape into four rolls and roll in red or green sugar crystals. Cover with foil or plastic wrap. Chill until firm. (Or freeze at this point until needed.)

Just FYI, the green and white sugar in this picture is a coarse sugar and the red in the picture below is a sanding sugar, which is a finer grain than coarse, but a larger grain than the white sugar used for baking.

Slice into 1/4″ to 1/2″ slices and place on ungreased or parchment-lined baking sheet. Bake in preheated 325* F oven about 15-20 minutes or until set and lightly browned.

From Country Folk Art’s magazine Quick ‘n Easy Home Cooking, p. 15, December 1995

The cookies could be made without the sugar crystals or made with other colors, as well. They freeze well.

~~Rhonda