Instructions: Until creamy. In separate bowl, combine flour, oats and salt; mix well. Add to butter mixture; mix well.

Divide dough in half. Shape each half into a roll 2 inches in diameter and about 5 inches long. Wrap in plastic wrap; chill at least 3 hours.

Preheat oven to 350 degrees. Unwrap one roll of dough; cut into 1/4-inch slices. Places slices about 1 inch apart on ungreased cookie sheets. Repeat with remaining roll.

Bake 12 to 14 minutes or until edges are light golden brown. Let cool 1 minute on cookie sheet; remove to wire rack. Let cool completely.

Tint frosting with food coloring, if desired. Spread frosting on bottom of one cooled cookie; top with second cookie. Roll edge of frosting in decorations. Repeat with remaining cookies. Store tightly covered.

Yield: About 2 dozen sandwich cookies. Recipes from Quaker.

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