| SWEDISH OATMEAL COOKIES | |
| Ingredients | |
| 3/4 c. Flour | 1/2 c. Butter or Margarine |
| 1/2 c. Sugar | 1/2 t. Vanilla Extract |
| 1/2 c. Brown Sugar, firmly packed | 1 Egg |
| 1/2 t. Salt | 1 1/2 c. Rolled Oats |
| 1/2 t. Baking Soda | 1 Recipe Topping |
| Topping Ingredients | |
| 1/3 c. Sugar | 1/3 c. Almond, chopped |
| 1/4 c. Margarine or Butter | 1/8 t. Almond Extract |
| 1 T. Corn Syrup | |
| Directions | |
| Preheat oven to 350. In a large bowl combine all cookie ingredients except the oats; beat 1 minute at medium speed. Stir in rolled oats. In small saucepan, combine 1/3 c. sugar, 1/4 c. margarine or butter and corn syrup. Bring to a boil. Remove from heat; stir in almonds and almond extract. Set aside. Drop cookie dough by rounded teaspoonfuls, 2 inches apart, onto an ungreased cookie sheet. | |
| Back at 350 for 8 minutes. Spoon a scant 1/2 t. topping onto center of each cookie. Press the topping lightly with a spoon into the cookie. Return to oven and back an additional 6 minutes or until golden brown. Cool cookies slightly before removing from cookie sheets. | |