German Oatmeal Lace Cookies
|Quick-cooking rolled oats||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|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 375Â° 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.