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Buttery Lace Cookies Recipe
Buttery Lace Cookies Recipe photo by Taste of Home
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Buttery Lace Cookies Recipe

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4.5 2 3
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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.
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch + cooling
MAKES:54 servings
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch + cooling
MAKES: 54 servings

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

Nutritional Facts

2 each: 90 calories, 5g fat (2g saturated fat), 17mg cholesterol, 40mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 1g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, combine 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.
  2. Drop by teaspoonfuls 3 in. apart onto lightly greased foil-lined baking sheets. Bake 10-12 minutes or until lacy and golden brown. Cool completely on pans before carefully removing to wire racks. Yield: about 9 dozen.
Originally published as Buttery Lace Cookies in Best of Country Cookies 1999, p29


Reviews for Buttery Lace Cookies

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
rbloom915 User ID: 7201482 30442
Reviewed Dec. 24, 2013

"yummy....best lace cookie recipe I've made so far."

MY REVIEW
marilstanfill User ID: 6887434 203336
Reviewed Dec. 17, 2012

"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."

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