Almond Oat Lace Cookies Recipes

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OATMEAL-LACE COOKIES



Oatmeal-Lace Cookies image

Crisp and chewy at the same time, these Southern delicacies are simple to make, and they keep well in an airtight container.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 25 3-inch cookies

Number Of Ingredients 7

1 1/2 cups (3 sticks) unsalted butter
3 cups uncooked rolled oats (do not use instant)
1 1/2 tablespoons all-purpose flour
1 teaspoon salt
1 3/4 cups sugar
2 teaspoons vanilla extract
2 large eggs, lightly beaten

Steps:

  • Heat oven to 325 degrees. Cover a baking sheet with parchment paper.
  • In a large saucepan over low heat, melt the butter. Let cool a bit and add all remaining ingredients except the eggs. Stir well to combine, then add the eggs. Mix thoroughly.
  • Place 1 1/2 tablespoons of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, or until just golden brown. Cool on wire racks.

ALMOND LACE COOKIES



Almond Lace Cookies image

Provided by David Wells

Categories     Cookies     Nut     Dessert     Bake     Christmas     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 18 cookies

Number Of Ingredients 5

1/2 cup packed light brown sugar
1/2 stick (1/4 cup) unsalted butter
1/4 cup light corn syrup
1/3 cup all-purpose flour
1/2 cup sliced almonds, chopped

Steps:

  • Preheat oven to 350°F and generously grease 2 large baking sheets.
  • Cook brown sugar, butter, and corn syrup in a 1-quart saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then stir in flour and almonds.
  • Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.) Cool cookies on sheet 1 to 2 minutes. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)

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