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Flying Saucer Cookies

Flying Saucer Cookie Recipe of Bakersfield High School

Favorite Treat of Many Members of the Class of 1956

1/2 c. shortening
1 c. sugar
1 egg
1/4 c. honey
1/4 c. milk
1/4 c. raisins
1 3/4 c. flour
1/4 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. Old Fashioned Oats

Cream shortening and sugar, then add egg, honey and milk. Continue creaming until light and fluffy.

Soak raisins in hot water for a few minutes; drain well. Combine with oats and add to creamed mixture.

Sift flour with remaining dry ingredients and add to shortening -- oatmeal mixture. Mix until well blended.

Dip onto a lightly greased cookie sheet (or use a No. 16 scoop), if you have one. Flatten cookies slightly -- to about 4 inches.

Bake on the third shelf of oven at 300 for 12 to 15 minutes. Cookies will be a delicate brown and slightly soft in the center when done and will be the size of a saucer. Cool just enough to set cookie, and then loosen with a spatula or give each cookie a twist and lift off.

Makes 12 saucers, 4 1/2 inches in diameter.

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