Flying Saucer Cookie Recipe of Bakersfield High School
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.