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German Oatmeal Lace Cookies

Cookies.Recipes's picture
  Quick-cooking rolled oats 2⁄3 Cup (10.67 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Pound (1/2 Cup)
  Whipping cream 2 Tablespoon

In a small pan, combine all ingredients.
Cook over medium heat, stirring, until mixture begins to bubble.
Remove from heat and stir well.
Drop dough, 1 level teaspoonful at a time, onto lightly greased baking sheets (they must be flat, not warped), allowing 3 or 4 cookies per sheet.
Bake in a 375° oven for 5 to 7 minutes or until evenly browned (bake only one sheet at a time if you wish to shape cookies; they cool quickly).
Place baking sheet on a rack and let cookies cool until firm enough to lift from pan with a spatula but still soft enough to shape less than a minute.
To shape cookies, wrap them around metal pastry tubes or cones that are at least 1/2 inch in diameter (or make your own forms from several thicknesses of foil).
Let cool on racks, then remove forms or drape cookies over horizontally suspended wooden spoon handles or a broomstick and let stand until completely cool.
If cookies become too stiff to shape, you can restore their flexibility by returning them briefly to the oven.
Store airtight.

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