Recipe: Slice O'Spice Cookies

Slice O'Spice Cookies
Newsgroup: alt.cookies.yum.yum.yum/gramma
Source: Lutheran Brotherhood Potluck Cookbook
South Central Branch #8484, Napoleon, N.D.

Serve cookies warm from the oven on a minute's notice. Cookie dough keeps several days in the refrigerator just slice and bake.
Makes 8 to 9 dozen cookies

2 cups brown sugar; firmly packed
1/2 cup margarine or butter; softened
1/2 cup shortening
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup quick-cooking oats
1/2 cup chopped pecans
1/2 cup sugar
4 teaspoons cinnamon

In large mixer bowl combine brown sugar, margarine, shortening, eggs and vanilla. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). Add flour, baking soda, cream of tartar and salt. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). By hand, stir in oats and pecans.

Divide dough into thirds; shape each third into log (about 12 inches long). Wrap in waxed paper; chill dough 4 hours or overnight.

Heat oven to 350F. In small bowl combine sugar and cinnamon. Slice cookies 1/4-inch thick; dip each side in sugar mixture. Place on greased cookie sheets.

Bake for 9 to 12 minutes or until golden brown. Remove from pans; cool completely.