I am looking for a recipe. Nothing fancy-- just an behind the times recipe for Lace Cookies like my grandmother used to trade name.
Thanks!
Answer:
Oatmeal Lace Cookies
INGREDIENTS
1 cup unsalted butter
1 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/3 cup granulated sugar for interior decoration
DIRECTIONS
Preheat oven to 350 degrees F (175 degree C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar until lighting and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and brackish; stir into the butter mixture. Finally, mix in the rolled oats.
Roll dough into ball about 1 inch contained by diameter. Place the dough balls almost 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass contained by water and after in sugar, use this to flatten down the cookies. Sugar the chalice as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container.
Oatmeal Lace Cookies
INGREDIENTS:
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup white sugar
1/2 cup rolled oats 2 tablespoons light corn syrup
1/3 cup melt butter
2 tablespoons cream
1 tablespoon vanilla extract
DIRECTIONS:
1. Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melt butter, cream and vanilla. Blend well.
2. Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a estimate. Bake in 375 point F (190 degrees C) oven for 5-7 minutes. Let stand a few second before removing from vessel.
Oatmeal Lace Cookies
INGREDIENTS:
1 1/2 cups expeditious cooking rolled oats
1/2 cup all-purpose flour
3/4 cup firmly packed unlit brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
11 tablespoons butter
1 massive egg
1/4 cup heavy cream
1 teaspoon pure vanilla extract
1/2 cup currants, soaked within 2 tablespoons brandy or orange liquid, optional
PREPARATION:
Heat oven to 350°. In a substantial bowl, mix together the oats, flour, sugar, baking soda and salt; set aside. Melt the butter contained by a small saucepan over low heat. In a small bowl cadence the egg together with the big cream and vanilla extract.
Stir in soaked currants if using.
Stir contained by melted butter. Stir the soft ingredients into the oat-flour mixture and blend well. Drop by teaspoonfuls onto prepared cookie sheets. Cookies will spread, so disappear at least 3 to 4 inches between respectively cookie.
Bake 5 to 6 minutes, until lightly browned. Remove from oven and cool on cookie sheets for several minutes, until cookies will hold their shape. With a spatula, scarcely remove to a wire rack to cool completely. Store within an airtight container.
Makes about 3 to 4 dozen cookies.
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Thanks!
Answer:
Oatmeal Lace Cookies
INGREDIENTS
1 cup unsalted butter
1 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/3 cup granulated sugar for interior decoration
DIRECTIONS
Preheat oven to 350 degrees F (175 degree C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar until lighting and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and brackish; stir into the butter mixture. Finally, mix in the rolled oats.
Roll dough into ball about 1 inch contained by diameter. Place the dough balls almost 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass contained by water and after in sugar, use this to flatten down the cookies. Sugar the chalice as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container.
Oatmeal Lace Cookies
INGREDIENTS:
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup white sugar
1/2 cup rolled oats 2 tablespoons light corn syrup
1/3 cup melt butter
2 tablespoons cream
1 tablespoon vanilla extract
DIRECTIONS:
1. Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melt butter, cream and vanilla. Blend well.
2. Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a estimate. Bake in 375 point F (190 degrees C) oven for 5-7 minutes. Let stand a few second before removing from vessel.
Oatmeal Lace Cookies
INGREDIENTS:
1 1/2 cups expeditious cooking rolled oats
1/2 cup all-purpose flour
3/4 cup firmly packed unlit brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
11 tablespoons butter
1 massive egg
1/4 cup heavy cream
1 teaspoon pure vanilla extract
1/2 cup currants, soaked within 2 tablespoons brandy or orange liquid, optional
PREPARATION:
Heat oven to 350°. In a substantial bowl, mix together the oats, flour, sugar, baking soda and salt; set aside. Melt the butter contained by a small saucepan over low heat. In a small bowl cadence the egg together with the big cream and vanilla extract.
Stir in soaked currants if using.
Stir contained by melted butter. Stir the soft ingredients into the oat-flour mixture and blend well. Drop by teaspoonfuls onto prepared cookie sheets. Cookies will spread, so disappear at least 3 to 4 inches between respectively cookie.
Bake 5 to 6 minutes, until lightly browned. Remove from oven and cool on cookie sheets for several minutes, until cookies will hold their shape. With a spatula, scarcely remove to a wire rack to cool completely. Store within an airtight container.
Makes about 3 to 4 dozen cookies.
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