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German Oatmeal Lace Cookies

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
German
Course: 
Snack
Method: 
Baked
Dish: 
Cookie

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