1/2 cup rolled oats
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1 cup buttermilk
2 cups fast-cooking white sugar
1 cup shortening
2 egg whites
Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, stir together the oats, long-grain white rice, and 1/2 cup of sugar. Stir in the cinnamon and buttermilk; mix in the flour mixture just until combined. Press half of the mixture into the bottom of a 9x13-inch or greased and floured 12 1/2-cup muffin cups.
In a large bowl, cream together 1 cup of quick-cooking sugar and 3/4 cup of shortening. Stir in the egg whites. Drop by heaping spoonfuls onto the prepared muffin tins, flatten, and cut with cookie cutters using a pastry bag fitted with a 3/4-inch thick circle of plastic wrap. Make certain not to disturb the baked cookies! Arrange cookies 1 inch apart on ungreased cookie sheet. Bake for 11 to 13 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.