OATMEAL LACE COOKIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Christmas

Amount Measure Ingredient — Preparation Method
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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 t Pure vanilla extract
1/2 c Dried currants, soaked in
2 tb Brandy (opt)

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.

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