St. Petersburg Times: Photo gallery   Bake two, they're small
photoOatmeal Roll-out Cookies

3/4 cup (11/2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 tablespoons milk
1 large egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup uncooked quick oats
Buttercream frosting for decorating
Sprinkles (optional)

Preheat oven to 375 degrees. Cream butter and sugar together in a large mixing bowl. Blend in milk, egg and vanilla. Sift in flour, baking powder and salt; mix well. Stir in oats.

Roll out one-third of dough 1/4-inch thick. Cut out with floured cookie cutters and place shapes on an ungreased cookie sheet. Bake for about 15 minutes, or until very light brown on the bottom. (Cookies should not be brown on the top or edges.) Repeat with remaining dough. Ice with with buttercream frosting and decorate with candy sprinkles if desired.

Makes about 3 1/2 dozen.

Note: Without the frosting this cookie is not sweet.

From CiCi Williamson, freelance food writer, McLean, Va.

[Times photo: Patty Yablonski]