Ruthee’s Irish Lace Cookies
1/2 cup unsalted butter, plus extra
4 tablespoons flour, plus extra
1 cup firmly packed brown sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 cup old-fashioned rolled oats
Preheat oven to 350 degrees F. Grease and flour 2 baking sheets.
Cream butter and sugar. Add vanilla extract. Stir in flour, milk, and rolled oats. Drop batter by tablespoon onto prepared baking sheets, allowing room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies.
Bake until cookies flatten and look dry (10 minutes). Let cookies cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal spatula and cool completely.
Makes 2 dozen cookies.
Per serving: 89 Calories; 4g Fat (43% calories from fat); 1g Protein; 12g Carbohydrate; 11mg Cholesterol; 5mg Sodium
NOTES : Inexpensive rolled oats take the place of chopped pecans in this crisp, elegant cookie. If making these cookies ahead, store airtight after baking. Re-crisp by warming on a baking sheet in a 350 degree F oven 5 minutes. Cool completely before serving.
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1 (8 ounce) white-colored baking bar
1/2 mug butter
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 3/4 mugs all-purpose flour
1/2 mug seedless raspberry jam
one (3 ounce) white cooking bar, cut up
1/2 tsp shortening Chop half of the white-colored baking bar; set aside. Cut up the remaining half of the white cooking bar; heat and mix in a heavy small saucepan over low heat until smooth. Cool. Beat rechausser in a large mixing dish with an electric mixer upon medium to high speed with regard to 30 seconds. Add sugar, cooking soda and salt; defeat till combined. Beat within eggs and melted cooking bar till combined. defeat in as much flour as you can with the mixer. Stir in any remaining flour with a wood spoon. Stir in cut white baking bar. Drop by rounded teaspoons 2 ins apart onto greased biscuit sheets. Bake in a 375 degree F oven with regard to 7 to 9 moments or till cookies are usually lightly browned around sides. Cool on cookie linens for 1 minute. eliminate and cool on cable racks. Store in an foolproof container or plastic handbag at room temperature up to 3 days. Just before helping, melt jam in a small saucepan over low heat. tea spoon about 1/2 teaspoon associated with jam onto the top of each cookie. Melt the 3 oz. white baking bar plus shortening in a heavy little saucepan over low warmth, stirring constantly. Drizzle more than cookies. If necessary, refrigerate biscuits about 15 minutes to company white baking bar combination.