• ¾ cup shortening
• 1 cup firmly packed brown sugar
• ½ cup sugar
• 1 egg
• ¼ cup water
• 1 teaspoon vanilla
• 3 cups oats, uncooked
• 1 cup flour
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup raisins

1. Place raisins in measuring cup, cover with water, microwave 3 minutes on high.  Let sit until needed, then drain.
2. Beat together shortening and sugar.
3. Beat in egg, water and vanilla until creamy.
4. Add remaining ingredients; mix well.
5. Stir in raisins.
6. Drop by rounded teaspoons onto a GREASED cookie sheet (or use parchment paper).
7. Bake at 350° 12-15 minutes.

Yield:  5 dozen

325° 8-12 minutes

• 1 cup butter
• ½ cup sugar
• ½ c light Karo syrup
• 2 eggs, separated
• 2½ cups unbleached  flour
• candied cherries, red and green, halved*
• chopped walnuts (optional)

1. Mix butter, sugar, stir in syrup, 2 egg yolks and flour.
2. Cover with plastic wrap (pushing wrap down on top of dough and not over top of bowl) and chill thoroughly.  Roll into 1/2” balls.
3. Place on greased cookie sheet, flatten slightly with your palm and press cherries into centers.
4. Bake 325° for 8-12 minutes, watching closely.

Variation: Dip in chocolate sprinkles and flatten, omit cherry.

Original recipe says to dip in beaten egg white and roll in walnuts and then add cherries.

Yield:  10 dozen

*check to see where pit was removed from cherry and cut  lengthwise