- 3 tablespoons shortening
- 1 1/2 cups white sugar
- 3 eggs
- 1 1/2 teaspoons almond extract
- 3 cups rolled oats
- 1 1/2 teaspoons salt
- Preheat oven to 325 degrees F (165 degrees C).
- Cream together shortening and sugar. Beat in the eggs, then the almond extract. Gradually blend in oats and salt.
- Drop dough by spoonfuls 2 inches apart on cookie sheets. Flatten cookies with the bottom of a glass dipped in flour. Bake 12-15 minutes until golden colored. Transfer to wire racks for cooling.