Recipe: Spring-into-Easter Cutouts (Oatmeal Sugar Cookies)

This recipe is from the Quaker Oats Company. It isn't exactly the one you're looking for, but this may substitute until you find it - Good Luck!

SPRING-INTO-EASTER CUTOUTS

1/2 pound (2 sticks) margarine or butter, softened
1 cup granulated sugar
1 egg
2 tablespoons low-fat (1%) milk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
1 teaspoon baking soda
1/2 teaspoon salt (optional)
OPTIONAL TOPPINGS:
Assorted small candies or colored sugars
Egg Glaze*

In large bowl, beat margarine and sugar until creamy. Add egg, milk and vanilla; beat well. Add combined flour, oats, baking soda and salt; mix well. Divide dough in half for easier handling. Cover; chill 2 to 3 hours.

Heat oven to 350 degrees F.

Roll out dough to 1/8-inch thickness on lightly floured surface. Cut with floured 2 to 3-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets. Decorate with candies and colored sugars or brush with egg glaze.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

*FOR EGG GLAZE:
Combine 1 egg yolk and 1/4 teaspoon water; divide into three small dishes. Tint each with food coloring. With small brush, paint glaze on cookies as desired. Bake as directed above.

Makes about 4 dozen