2 cups all-purpose flour
2/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 egg
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1/2 cup raisins
1/2 cup brown sugar
1/2 cup chopped almonds
1/2 cup butter
1 cup brown sugar
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets
In a medium bowl, stir together shortening and egg. In a separate bowl, stir together 1/2 cup flour, 2/3 cup white sugar, baking powder, salt and 1/2 cup shortening. Mix in shortening mixture, egg and vanilla. Drop dough by heaping spoonfuls onto the prepared cookie sheets.
Bake for 9 to 13 minutes in the preheated oven. Cool cookies on wire rack for 1 hour.
While cookies are still hot from the oven, dip them in brown sugar for additional color...this is optional. Cut the tops off the cookies and remove the bottom layer.
In a medium bowl, beat together 2 eggs and 1 cup of chopped almonds. Combine the butter and brown sugar in a large bowl, and slowly beat in 2 eggs and 1 cup of chopped almonds. The mixture will be thin. On a medium bowl, toss together rolled oats and raisins. Add cornstarch and egg mixture, and toss until all ingredients are well blended. Transfer to a large bowl, and add oat mixture and vanilla. Transfer to the lined cookie sheets.
Bake for an additional 15 to 20 minutes in the preheated oven, or until the tops of the cookies are golden brown. Cool cookies on wire rack, and cut into squares.