Amish Oatmeal Cookies
Makes about 100 large cookies

12 c. sifted flour
6 tsp. baking powder
2 tsp. salt
2 tsp. nutmeg
2 tsp. cinnamon
3 c. lard
6 eggs
3 c. raisins
6 c. sugar
4 c. quick oatmeal
6 tsp. baking soda
2 c. buttermilk
1 c. molasses
1 c. chopped nuts
chocolate chips (optional)
coconut (optional)

Grind raisins.

Sift dry ingredients except soda and sugar. Cut in lard using pastry blender. Add ground raisins, sugar and oatmeal. Mix well.

Dissolve soda in buttermilk. Add molasses and eggs; beat well. Add to flour mixture and mix well.

Drop by heaping tablespoons about 3 inches apart on greased baking sheet. Flatten with floured bottom of glass to 2 1/2 inches round.

Bake in 375 degrees oven for 8 to 10 minutes.

Amish Oatmeal Cookies
Makes about 54 (3-inch) cookies

1 1/2 c. raisins
1 c. salted peanuts
6 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 1/2 c. shortening
3 c. sugar
2 c. quick oats
3 tsp. baking soda
1 c. buttermilk
1/2 c. dark molasses
4 eggs

Grind raisins and peanuts and set aside. Sift flour,
baking powder, salt, nutmeg and cinnamon into a large bowl.

Cut in shortening to make fine crumbs. Add ground raisin
mixture, sugar and oats.

Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs. Beat until blended. Add to flour mixture and mix well with spoon.

Drop by heaping tablespoon, about 3-inches apart on greased baking sheet. Flatten each with floured bottom of 2 1/2-inch glass.

Beat egg in bowl until it is blended. Brush tops of rounds with egg. Bake at 375 degrees for 8 to 10 minutes, or until
golden brown.