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Oatmeal Lace Cookies
Author/Submitted by:
From "Cookies for Christmas," by Maria Robbins (St. Martin's Press, 1993, $6.95 paperback).
Servings: 48
Categories:
Christmas
/
Cookies
/
Desserts
Ingredients: 1 1/2
cups
Rolled oats 1/2
cup
All-purpose flour 3/4
cup
dark brown sugar,
firmly packed
1/4
teaspoon
Baking soda 1/4
teaspoon
Salt 3
tablespoons
Butter 1/2
cup
Butter 1
large
Egg 1/4
cup
Heavy cream 1
teaspoon
Vanilla extract 1/2
cup
Dried currants,
soaked in brandy
2
tablespoons
Brandy,
optional
Directions:
1.
Heat oven to 350'F. In a large bowl, mix together the oats, flour, sugar, baking soda and salt. Melt the butter (3 tbsp and 1/2 cup) 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.
2.
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.
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