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Buttery Lace Cookies Recipe

Buttery Lace Cookies Recipe photo by Taste of Home

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I worked with a group of engineers for over 30 years, and these cookies were a favorite of theirs. They go so well with a steaming cup of coffee or tea.

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Buttery Lace Cookies Recipe

Prep: 10 min. Bake: 10 min./batch + cooling

Yield: 54 Servings

10 10 20

Ingredients

2 cups quick-cooking oats
2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 teaspoon almond extract
1 cup butter, melted
1 cup chopped pecans

Directions

In a large bowl, combine the oats, sugar, flour and baking powder. Add eggs, one at a time, beating well after each addition. Beat in extracts. Stir in butter and pecans.
Drop by teaspoonfuls 3 in. apart onto lightly greased foil-lined baking sheets. Bake at 350° for 10-12 minutes or until lacy and golden brown. Cool completely on pans before carefully removing to wire racks. Yield: about 9 dozen.

Nutritional Facts 1 serving (2 each) equals 90 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 40 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Buttery Lace Cookies in Best of Country Cookies , p29

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Buttery Lace Cookies

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(1-1) of 1 reviews

Reviewed on Dec. 17, 2012 by marilstanfill

This recipe caught my eye because it is quick and easy to assemble and makes a large quantity. I did have to tinker with it a bit, however. To me, the first batch came out too sweet and too oily. I also felt the almond flavoring overpowered the taste. (That's just my taste. You might like it just fine the way it is.) I started over using 1 cup of sugar, 1 1/2 sticks of butter and substituting an additional 1/2 tsp of lemon flavoring for the almond. I also baked them on parchment paper-lined baking sheets so there was no need to oil the surface. The second batch came out really well - light, crispy, lemony and not too sweet. I would definitely make this recipe again.