MOM'S OATMEAL SHORTBREAD REFRIGERATOR COOKIES--PERFECT FOR ST. PATRICK'S DAY OR ANY DAY.

MOM'S OATMEAL SHORTBREAD REFRIGERATOR COOKIES ALL DRESSED UP FOR CHRISTMAS.

 

 

 

 

This is a "Down Memory Lane" recipe from my Mom which is marvelous for St. Patrick's Day or any other day or holiday.  This refrigerator cookie is rolled in colored coconut or sprinkles to give the edges color and flavor.  The coconut or sprinkles can be the color most associated with a particular holiday you want.

 

 

 

 

I grew up with a family who cooked together especially at Christmas cookie time. My Grandpa would crack the shells of the nuts and pick out the nutmeats. Grandma would be in the corner of the kitchen working on the granite ware table making her cookies. She made the molasses cookies with a decoration of a couple of raisins in the middle and grape-jelly filled cookies. Mom worked on the kitchen table in the middle of the room while Aunt Irma chopped nuts and candied fruit, decorated cookies, and watched the oven. When I was really little, I sat on the back steps with my Cousin Margaret and watched.  I think this is the reason that I love cookies.  Lots and lots of cookies and cookie recipes.

 

 

MOM'S OATMEAL SHORTBREAD REFRIGERATOR COOKIES

This was one of Mom's old standbys.  The convenience of a slice and bake cookie with some oatmeal for nutrition, this shortbread recipe is a winner.  Mom would lightly tint the coconut with food coloring to reflect the holiday, light green for Christmas with yellow or pink for Easter.  She liked pastel tints never bright, garish colors.

3/4 c shortening

1/4 c butter, softened

1 c powdered sugar

2 t vanilla

1 1/4 c flour

1/2 t salt

1 c rolled oats

Shredded coconut or colored sprinkles

Ingredients:  Flour, powdered sugar, shortening, butter, salt, quick oats, and vanilla.

 

 

Roll cookies in coconut, tinted with food coloring, or sprinkles.

 

 

In a bowl, cream shortening, butter, sugar and vanilla together.  In a separate bowl, mix together flour, salt and rolled oats.  Combine creamed mixtures with dry mixture.  Chill.  On plastic wrap, form into two rolls about 2-inches in diameter.  Roll in shredded coconut. or sprinkles.  (I place the coconut or sprinkles on non-stick foil for easy application of the coconut or sprinkles.)  Wrap well and chill or freeze.  Slice into cookies; place on lightly greased or parchment lined cookie sheet.  Bake in preheated 350 degrees F. for 12 to 15 minutes.  NOTE:  For those who do not like coconut, roll the cookie dough rolls in sprinkles.

 

Put shortening and butter in a bowl.  Add powdered sugar and vanilla.

 

 

 



Cream shortening, butter, sugar, and vanilla together.

Combine flour, salt, and rolled oats.

 

 

 



Put shortening mixture into flour mixture,

 

 

 



Mix well and chill.

 

 

Divide dough in half. 

 

 

 



Using a sheet of plastic wrap, form each half into a log-shape.

 

 

 

Wrap log in plastic wrap.  Chill.

 

 

 



This is a trick of mine.  Put coconut or sprinkles on a sheet of non-stick foil. 

 

 

 



Roll logs in the coconut or sprinkles.  With the coconut or sprinkles on the non-stick foil, they will not stick to the foil and all end up on the cookie log.

 

 

 

 



Wrap well and foil.  Refrigerate or freeze until ready to use.

 

 

 



Slice cookies and place on a lightly greased or parchment lined cookie sheet.

 

 

 



Bake in preheated 350 degree F. oven for 12 to 15 minutes.

 

 

 



Cool baked cookies on a rack.

 

 

 



Enjoy, enjoy, enjoy!!!