Alumni & Friends
April 23, 2020
Recipe of the Week: Lace Cookies
A very tasty treat with simple ingredients
These cookies don't stay around very long, and they're so simple you can easily have them on hand whenever you're looking for a comforting, sweet snack.
Prep Time: 10 minutes | Cook Time: 15 minutes | Yield: 24 cookies
1 1/2 cups (170 g) rolled oats
1 cup (198 g) granulated sugar
1/2 cup (96 g) shortening, melted (Substitute butter if you don’t have shortening)
1 large egg, beaten well
1 teaspoon vanilla
1 heaping teaspoon baking powder
Pinch of salt
- Preheat oven to 325?. Line a baking sheet with parchment paper or a silicon baking mat.
Birdfeeder Tip: Parchment paper works better for releasing the cookie. If you don’t have parchment paper or baking mats, line the pan with aluminum foil.
- In a small bowl, beat egg and vanilla with a fork.
- In a large bowl, cream melted shortening and sugar with a hand or stand mixer until you achieve a uniform, fluffy texture.
Birdfeeder Tip: If you don’t have a mixer, you can use a fork – it will just take a little longer. Using the back of a fork (choose one with long tines), beat the shortening and sugar together in the same motion you’d use to whisk scrambled eggs.
- Scrape the down the sides of bowl.
Birdfeeder Tip: Before each addition of new ingredients, scrape down the sides of the bowl with a rubber spatula to ensure everything is fully incorporated.
- Pour egg mixture into shortening and sugar. Mix well.
- Add salt, baking powder and oatmeal to wet ingredients. Stir together until fully incorporated.
- Drop teaspoonfuls of dough onto prepared baking sheet, leaving at least 2 inches of space between them to allow them to spread.
- Bake for 15 minutes, or until they are golden brown. Watch them closely to avoid over-baking.
- Allow cookies to sit on baking sheet for 30 seconds before using a thin metal spatula to transfer cookies to a rack to cool completely.
Birdfeeder Tip: These cookies are very fragile and delicate. Don’t worry if you break a couple while moving them – they’ll still taste good!
- Store leftovers in an air-tight container.