- 2 3/4 C. all−purpose flour
1 T. ground ginger
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
11/2 C. oats (quick or old−fashioned, uncooked)
In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well. Add oats; mix well. Transfer to resealable plastic bag, an
unbreakable decorative jar with lid or other airtight container. Store in cool dry
place.
Instructions to be included with gift jar:
HONEY SPICE OATMEAL COOKIES
1/2 lb. (2 sticks) butter, softened,
no substitutions
3/4 C. honey
1 large egg
Contents of gift jar
In large bowl, beat butter and honey with electric mixer until creamy. Add egg;
beat well. Add half of cookie mix; beat well. Add remaining cookie mix; beat well.
Divide dough into thirds; place each on a piece of plastic wrap and flatten to
1/2−inch thick ness. Wrap tightly; chill at least
4 hours.
Preheat oven to 350ºF. Remove one portion of dough from refrigerator. Shape
1−inch balls. Place
2 inches apart on ungreased cookie sheets. Flatten
to 1/8−inch thickness with bottom of glass dipped in granulated sugar. Repeat with
5 to 7 minutes, just until centers are set.
1 minute on cookie sheets; remove to wire rack. Cool
completely. Store tightly covered. Yields about 6 dozen cookies.
Variations
Decorated Cookies−−Decorate cooled cookies with melted dark or white
chocolate, ready−to−spread frosting, decorator frosting in tubes, assorted small
candies or candy sprinkles.
Thumbprint Cookies−−Use thumb to make a deep indentation in center of each 6 to 8 minutes or until very light golden brown. Remove
cookies from oven; press small dark or white chocolate candy into indentation or fill with 1/2 teaspoon preserves. Cool and store as directed.
