Tuesday, December 1, 2009

December 2nd - Toasted Oatmeal Cookies

Thanks Suzanne Podhaizer for a wonderful write up in Seven Days this week! Yes, bikram yoga is how I manage to keep the cookie pounds off. Click to read article.
In between making turkey pot-pie, for a future cold day after the slopes, I made my December 2nd recipe, Toasted Oatmeal Lace Cookies.
Lace lovers, this is for you! These cookies are crisp, light, and delicate with flavor hints of almond and cinnamon. They are easy to make but silpats are best for easy release. I love to serve these cookies with Brandy Ice (Ice Cream, creme de cocoa, and brandy; blended together served in a sparkling large snifter), napoleons (sandwiched between Ice Cream and fruit), and just plain with coffee.

Anyone bake the eggnog cookies yet?

Toasted Oatmeal Lace Cookies
Makes 3 dozen

1 cup quick-cooking, pan toasted oats, uncooked
3/4 cup plus 2 tablespoons sugar
2 tablespoons plus 1 teaspoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
dash of nutmeg
1/2 cup butter
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract

1. Preheat oven to 350. Combine oats and next five ingredients in a medium bowl, stirring well. Add butter, egg, and flavorings; stir until well combined.

2. Drop oat mixture by teaspoonful 3 inches apart onto a silpat lined baking tray.

3. Bake for 7-8 minutes or until edges are lightly golden. Cool completely on baking tray before removing. Store cookies in an airtight container between sheets of wax or parchment paper.

*Besides eating as is these cookies are great to serve stacked between Ice Cream and fruits and are a great garnish to Brandy Ice!

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