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Irish Lace Cookies

Source: Cooking.com
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 5 Minutes
  Makes 12 cookies
RECIPE INGREDIENTS
1/2 cup (1 stick) unsalted butter
1/2 cup (packed) golden brown sugar
2 tablespoons heavy cream
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
3/4 cup quick cooking irish oatmeal
1/4 cup all-purpose flour
1/4 teaspoon salt
Irish Lace Cookies Recipe at Cooking.com
DIRECTIONS
Using electric mixer and paddle attachment, beat first 5 ingredients in large bowl until light and fluffy. Add oatmeal, flour and salt. Beat just until soft dough forms. Transfer dough to waxed paper; shape dough into ball. Refrigerate until firm, about 30 minutes.


Preheat oven to 350 degrees F.

Line baking sheet with parchment paper. Using 1 tablespoon dough for each, shape dough into twelve balls. Place 3 balls on prepared baking sheet, spacing evenly apart. Flatten dough balls with palms. Bake until golden brown and "lacy," about 10 minutes. Cool cookies on baking sheet until firm, about 2 minutes. Using metal spatula, transfer cookies to rack and cool completely. Repeat with remaining dough balls.


Recipe created exclusively for Cooking.com by Margaret M. Johnson.


Serving size = 1 cookie


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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 Emerald Isle Sweets
 Oatmeal Cookies
Nutrition Facts per Serving
Yield:   Makes 12 cookies
Calories: 144
Fat. Total: 9g
Fiber: 1g
Carbohydrates, Total: 15g
Sodium: 96mg
% Cal. from Fat: 56%
Cholesterol: 24mg
Protein: 1g
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Sarah, CA Reviewed: 12/03/2009
Large and Delicate with Buttery Caramel Flavor
These extremely delicate cookies have a lovely, buttery caramel flavor with a perfect touch of salt. Cookies made following the instructions are about 6" to 7" in diameter. I might try making smaller ones next time by using 1 tsp rather than 1 tbsp of dough per cookie. Smaller cookies would be easier to handle -- the large size and thin, crisp texture requires extra care to remove from the baking sheet. Tip: mine required about 10 minutes of cooling before they were firm enough to move.
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