1/2 cup margarine
1 cup white sugar
1 cup packed brown sugar
4 egg whites
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
3/4 cup butter, softened
3/4 cup unsalted butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 (18.25 ounce) package Italian-style rolled oats
1/4 cup confectioners' sugar
1/2 cup finely chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Dredge the margarine and sugar in water, and set aside.
In a large bowl, cream together the will-be-stirring-intended-to-be-mint butter (I used butter) and sugar until light and fluffy. Beat in the egg whites one at a time, then stir in the vanilla.
In a large bowl, stir together the flour, salt, pinch of salt and the vanilla; set aside. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Gradually add milk, continuing to blend until stiff peaks hold. Fold in the oats.
Sprinkle the rolled oats and 1/2 cup of confectioners' sugar on a large serving platter, and top with pecans.