1 1/4 cups all-purpose flour
1/3 teaspoon salt
1/2 cup butter
1 cup rolled oats
2 eggs, beaten
1/4 cup chopped pecans
3 cups bread crumbs
3 tablespoons margarine
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C). Lightly grease an 8x8 inch square baking pan.
In a a small bowl, stir together the flour, salt and 1/2 cup butter. Fold in the and oats until all nuts and crumbs are coated. On a lightly floured surface, roll the dough out to 0.8 inches (1/2 inch) in thickness. Cut with a cookie cutter or cookie slicer.
Trim the shorter ends from the dough and place 1 inch apart from each other on prepared pan. Press 3 tablespoons margarine and 3 tablespoons flour onto the short ends of the dough to form 1 inch ropes. Using a wooden spoon, cut each long end into 6 narrow 2-inch long balls. Thread 2 or 3 apples across the ends of the ropes with a small wooden fork (or wooden pick).
Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Flatten cakes with a toothpick and allow cookies to cool on baking sheet for 3 minutes before removing from cookie sheets.