Irish Lace Cookies
- Active Time 20m
- Total Time 1h 5m
Makes 12 cookies
- 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
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 Publisher. All rights reserved.
nutrition information per serving
144 calories; 9g total fat; 24mg cholesterol; 96mg sodium; 15g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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