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Makes 5 dozen
1 cup | of sugar |
1 cup | of quick oats |
2 tablespoons | of flour plus 1 teaspoon |
¼ teaspoon | baking powder |
1 teaspoon | salt |
½ cup | melted butter |
1 teaspoon | vanilla |
1 | well-beaten egg |
1. Preheat oven to 350 degrees.
2. Combine and mix the dry ingredients. Pour in the melted butter and vanilla. Add egg and mix batter thoroughly.
3. Place batter in ½ teaspoon increments on an ungreased, foil-lined cookie sheet. Allow 2 inches between each increment to allow for expansion during baking. Bake for 7-8 minutes until golden brown.
4. Leave cookies on foil until they cool, at which point they can be easily removed. Keep in a tight container or freeze for up to 3 months.
These versatile cookies are terrific snacks for kids or served at adult teas.
10 minutes for batter preparation
These cookies are famous in Caroline’s family for a very good reason, they are delicious!
Printed from: https://thenaptimechef.com/2010/10/tales-from-the-trenches-amees-lace-cookies/