Oatmeal lace cookies

 
                            OATMEAL LACE COOKIES
 
 Recipe By     : 
 Serving Size  : 48   Preparation Time :0:00
 Categories    : Cookies                          Christmas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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