Oatmeal Sandwich Cremes - Taste of Home Baking Book (Blue)

3/4 cup shortening
1  cup sugar
1 cup packed brown sugar
1 egg
1/4 cup water
1 teaspoon vanilla extract
1 1/2 cups self rising flour ( I used AP flour and it worked just fine)
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups quick cooking oats
3/4 cup raisins
Filling:
1/2 cup butter, softened
1/2 cup shortening
3 3/4 cups confectioner's sugar
2 tablespoons milk
1 teaspoon vanilla extract
Dash of salt

In a large mixing bowl, cream shortening and sugars until light and fluffy.  Beat in the egg, water, and vanilla.  Combine the flour, baking soda and cinnamon; gradually add to the creamed mixture.  Stir in oats and raisins.

Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.  Flatten with a greased glass.  Bake at 325 for 13-144 minutes or until lightly browned.  Remove to wire racks to cool.

Combine filling ingredients in a large mixing bowl; beat until smooth.  Spread on the bottom  of half of the cooled cookies; top with the remaining cookies.

Editor's Note - As a substitute for the self-rising flour, place 2 1/4 teaspoons baking powder and 3/4 teaspoon salt in a 1 cup measuring cup; add all-purpose flour to measure one cup.  Add an additional 1/2 cup all-purpose flour.