Scotch Oat Crunchies

Directions

1. 1.

   Cream the butter until it is almost white; gradually add the light brown
   sugar, and keep on creaming until the two are thoroughly blended. Combine the pastry flour and the baking powder and salt; sift twice into
   a dry mixing bowl. Stir in the rolled oats. When this mixture is thoroughly
   blended, add to it alternately the creamed butter and 1/2 cup cold water to which has been added the almond extract and vanilla extract. Chill
   for at least 25 minutes.

2. 2.

   Roll out a portion of the dough about 1/8 inch thick, or as thin as it can be rolled on a slightly floured board. Cut into rounds about 2 inches in diameter; lift these with a broad spatula onto a generously buttered baking sheet, and bake for 10 minutes in a moderate oven (350°F), or until the cookies are slightly browned. Cool and store in a cookie jar. They will keep indefinitely in a cool, dry place. When ready to use, spread a filling on one cookie and top it with another, and eat immediately.