Almond gives these cutout oatmeal cookies added flavor. The dough is slightly sticky, so I suggest rolling it out between pieces of waxed paper.
—MARTHA DAHLMAN REGINA, SK
START TO • FINISH: 30 MIN. • MAKES: 2 1/2 DOZEN
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
2 teaspoons almond extract
1 3/4 cups all-purpose flour
1 1/4 cups old-fashioned oats
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in extract. Combine flour and oats; gradually add to creamed mixture and mix well.
2. Roll between pieces of waxed paper to 1/4-in. thickness. Remove paper and cut with floured 2 1/2-in. cookie cutters.
3. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.