1 c. butter, soft
1/2 c. sugar
1 egg
2 1/2 c. sifted flour
1/2 tsp. salt
1 1/4 c. quick oats, uncooked
3/4 tsp. cinnamon
2 tbsp. sugar
1 egg, beaten
1/4 c. chopped almonds

Beat butter until creamy. Gradually add 1/2 cup sugar; beat until fluffy. Add egg. Beat until light and fluffy. Sift together flour and salt. Blend into creamed mixture. Stir in oats. Roll out to 1/2" thickness on board lightly covered with confectioners' sugar. Cut with 2 1/2" floured doughnut cutter. Remove "holes" from cookies. Place "holes" and cookies on ungreased cookie sheets. Combine cinnamon and 2 tablespoons sugar. Brush cookies and "holes" with beaten egg. Sprinkle with cinnamon-sugar and almonds. Bake in preheated oven at 350 degrees for 10 to 12 minutes. Makes 4 dozen.