Oatmeal lace cookies
Yield: 48 Servings
Ingredients:
- 1 1/2 c Rolled oats
- 1/2 c All-purpose flour
- 3/4 c Firmly packed dark brown -sugar
- 1/4 ts Baking soda
- 1/4 ts Salt
- 3 tb Plus 1 stick butter
- 1 lg Egg
- 1/4 c Heavy cream
- 1 ts Pure vanilla extract
- 1/2 c Dried currants soaked in
- 2 tb Brandy (opt)
Instructions:
From "Cookies for Christmas by Maria Robbins (St. Martin's Press,
1993, $6.95 paperback).
Heat oven to 350'F. In a large bowl, mix together the oats, flour,
sugar, baking soda and salt. Melt the butter in a small, heavy
saucepan over very low heat. In a small bowl beat the egg together
with the heavy cream and vanilla extract. Stir in currants if using.
Stir in melted butter. Stir the liquid ingredients into the oat-flour
mixture and combine well. Drop by teaspoonfuls onto prepared cookie
sheets, leaving at least 3 between each cookie. These will thin and spread out. Bake 5-6 minutes until lightly browned. Remove from oven and cool on cookie sheets for several minutes until cookies hold their shape. With a spatula carefully remove to a wire rack to cool completely. Store in an airtight container. Makes about 4 dozen.
