Scotch Oat Crunchies!!

These can be filled with dates, raisins, nutella! or just eat them plain!

1c. butter softened
1c. light brown sugar
2 1/2 c. pastry flour (sound in the baking isle with flour)
1/2 tsp baking powder
1/2 tsp. salt
2 1/2c. rolled oats
1/2c. cold water
2-3 drops almond extract
1/4 tsp. vanilla

Cream 1 cup butter until it is almost white; gradually add 1 cup light brown sugar, and keep on creaming until the two are thoroughly blended. Combine 2 1/2 cups pastry flour and 1/2 teaspoon each of baking powder and salt; sift twice into a dry mixing bowl, then stir in 2 1/2 cups rolled, sieved oats. When this mixture is thoroughly blended, add to it alternately that of the creamed butter and 1/2 cup cold water to which has been added 2 or 3 drops almond extract and 1/4 teaspoon vanilla extract. Chill for at least 25 minutes.


Roll out a portion of the dough about 1/8 inch thick, or as thin as it can be rolled on a slightly floured board. Cut in rounds about 2 inches in diameter; lift these with a broad spatula onto a generously buttered baking sheet, and bake for 10 minutes in a moderate oven (350°F.), or until the cookies are slightly browned. Cool and store in a cookie jar.
They will keep indefinitely in a cool, dry place. When ready to use, spread a filling on one cookie and top it with another, and eat immediately.