During the war Gourmet—and everybody else—tried many tricks with oatmeal. We’re not so fond of oatmeal macaroons (also included in the article where we found this recipe), but these sandwich cookies have an appealingly crumbly texture, and they taste wonderful no matter what you choose to fill them with. We found that a tart filling like sour cherry jam really brings out their best. The dough contains a lot of butter, so chill overnight for easy rolling.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed. Learn how to roll out thin cookie dough—with no mess and no extra flour.
These can be filled with dates, raisins, mince meat, figs, apricots, or what you will. 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.
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