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RECIPE & PHOTOS SUBMITTED BY Kimberly Paul Fox
Oatmeal Crème Pies

COOKIE
3/4 CUP SOFTENED MARGARINE (I used Earth Balance Dairy/Soy free)
1 3/4 CUP PACKED LIGHT BROWN SUGAR
1/2 CUP UNSWEETEND APPLESAUCE
1 TEASPOON VANILLA EXTRACT
2 TABLESPOONS WATER
2 1/4 CUPS ALL-PURPOSE FLOUR
1 TEASPOON CINNAMON
1/2 TEASPOON NUTMEG
1 TEASPOON BAKING POWDER
2 TEASPOONS BAKING SODA
1/2 TEASPOON SALT
2 CUPS QUICK-COOKING OATS (NOT INSTANT)
CREME FILLING
4 CUPS CONFECTIONERS’ SUGAR
2 TEASPOONS CREAM OF TARTAR
2 1/2 TEASPOONS VANILLA EXTRACT
5 TABLESPOONS MILK (I USED RICE MILK)
1/2 CUP OF SHORTENING

PREHEAT OVEN TO 425
IN A BOWL COMBINE MARGARINE, BROWN SUGAR, APPLESAUSE, VANILLA AND WATER, MIX WELL. IN A MEDIUM BOWL, COMBINE FLOUR, CINNAMON, NUTMEG, BAKING POWDER, BAKING SODA AND SALT USING A WIRE WISK. ADD TO THE MARGARINE MIXTURE, MIX WELL AND STIR IN OATS.

SPOON ONTO A BAKING SHEET ABOUT 1 INCH APART AND BAKE FOR 7 MINUTES.

WHILE THEY ARE BAKING MAKE THE FILLING,

ONCE COOKIES HAVE COMPLETELY COOLED ADD FILLING TO THE BOTTOM OF COOKIE AND PLACE ON TOP OF ANOTHER

 

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