This is a good cookie recipe for those who are gluten intolerant. It is a little tricky to make, but even at your first attempt if the cookies break up when you take them off the cookie sheet, they will still taste good. Add ½ cup chopped walnuts or pecans for added flavor.

OATMEAL CRISPS
1 cup granulated sugar
1/4 cup shortening
2 eggs, well-beaten
1 teaspoon vanilla
2 cups old fashion oatmeal
2 teaspoons baking powder
3/4 teaspoon salt

Cream together sugar and shortening. Add well-beaten eggs and vanilla. Blend well. Combine oatmeal, baking powder and salt. Add to creamed mixture. Mix well with large kitchen spoon. Chill 1 hour. Drop by teaspoons 2 inches apart on greased baking sheet. Bake at 375 F. for about 10 minutes. Remove from pan at once to prevent breaking. Makes about 3 dozen cookies.