St. Patrick’s Day Specialties

St. Patrick’s Day Oatmeal Cookies

about 2 to 2½ dozen (3 to 4-inch diameter) or 3 to 3½ dozen (2-inch diameter) cookies

  • ¾ cup flour
  • ¾ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup margarine or shortening, at room temperature (see note)
  • ¼ cup butter, at room temperature (see note)
  • ¼ cup light brown sugar, firmly packed
  • 1 egg, at room temperature (see note)
  • 1 teaspoon vanilla extract
  • 1½ cups quick-cooking or old-fashioned-style rolled oats (may use Irish rolled oats, if desired)
  • 1 cup coarsely chopped golden seedless raisins or dried sweet (Bing) cherries, or a combination
  • 1 cup chopped English walnuts or pecans
  • Fluffy Cream Cheese Frosting (tinted a pale green) (optional)
  • Very small candy shamrocks for decorations (optional)

 

Sift together the first 5 ingredients; set aside. In a medium bowl, cream margarine or shortening and butter, thoroughly. Add brown sugar, beating until light and fluffy.   Add egg and vanilla, beating well. Stir in dry ingredients, rolled oats, and raisins/cherries and nuts, mixing well. Drop dough by rounded tablespoonfuls, 2½ inches apart, onto baking sheets lightly coated with non-caloric vegetable cooking spray. Bake in a preheated moderate oven (375 degrees F.) for 10 to 12 minutes, or until golden brown. Do not overbake. Cool cookies about 1 to 2 minutes on baking sheets. Transfer cookies to wire racks to finish cooling. Cookies will be soft upon removal from oven and will firm up upon cooling. Lightly frost the top of each cookie with Fluffy Cream Cheese Frosting, if desired. May top each with a candy shamrock, if desired. Store in an airtight container.

Note: May omit butter, if desired; use ½ cup margarine or shortening. For reduced-fat cookies, use only ¼ cup butter or margarine or shortening; add ¼ cup Smucker’s Shortening & Oil Baking Replacement.

Note: Omit egg; use 2 egg whites or the equivalent of 1 egg in egg substitute, IE, Egg Beaters.

Variation: Omit raisins or reduce amount to ½ cup; add ½ to 1cup semi-sweet or milk or white chocolate pieces/chips to dough.

 

Fluffy Cream Cheese Frosting

  • 1 (3-ounce) package cream cheese or reduced-fat cream cheese, at room temperature
  • About 2 to 3 teaspoons light cream or half-and-half or milk or reduced-fat or skim milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • About 2 to 2½ cups confectioners’ sugar, sifted
  • 3 to 4 drops green food coloring (optional)

 

In a medium bowl, combine the first 4 ingredients; thoroughly cream cheese, beating until smooth. Gradually add confectioners’ sugar and food coloring, beating until mixture is smooth and fluffy. Add additional cream as needed to achieve to desired spreading consistency.

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