Ingredients:
* 1/4 cup soft Crisco vegetable shortening or 1/4 cup butter
* 1 cup sugar
* 1 egg
* 1/4 teaspoon peppermint extract
* 2 cups sifted all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons milk
* 1 cup Quick or Old Fashioned Oats, Uncooked
* Few Drops red food coloring
* Chocolate Frosting (or Jam of choice)
Directions:
Beat together shortening, butter and sugar until light and fluffy. Add egg and peppermint extract; beat well. Sift together flour, baking powder and salt. Add flour mixture alternately with milk. Stir in oats. Add just enough red food coloring to make a pink dough. Cover and chill dough 1 hour. Roll out dough on a lightly floured board to 1/8". Cut with 2" floured, heart shaped cookie cutter. Place on lightly greased cookie sheets. Bake 375 degrees for 6 minutes. Remove and cool on rack.
* 1/4 cup soft Crisco vegetable shortening or 1/4 cup butter* 1 cup sugar
* 1 egg
* 1/4 teaspoon peppermint extract
* 2 cups sifted all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons milk
* 1 cup Quick or Old Fashioned Oats, Uncooked
* Few Drops red food coloring
* Chocolate Frosting (or Jam of choice)
Directions:
Beat together shortening, butter and sugar until light and fluffy. Add egg and peppermint extract; beat well. Sift together flour, baking powder and salt. Add flour mixture alternately with milk. Stir in oats. Add just enough red food coloring to make a pink dough. Cover and chill dough 1 hour. Roll out dough on a lightly floured board to 1/8". Cut with 2" floured, heart shaped cookie cutter. Place on lightly greased cookie sheets. Bake 375 degrees for 6 minutes. Remove and cool on rack.
Frost 1/2 of the cookies with chocolate frosting of choice or jam of choice. Top with remaining cookies, sandwich style.
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