Time 18m Yield 10 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder. Drop teaspoonfuls of dough onto the prepared baking sheet. Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.
Time 30m Yield about 4-1/2 dozen. Number Of Ingredients 9 Steps:
In a food processor, combine chopped pecans and sugar; cover and process until nuts are ground. Transfer to a small bowl; add flour, baking powder and salt. In a bowl beat egg; add butter and vanilla. Stir into pecan mixture. , Drop by teaspoonfuls about 3 in. apart onto lightly greased foil-lined baking sheets. Place a pecan half in the center of each cookie. Bake at 325° for 8-10 minutes or until golden brown and lacy. Allow cookies to cool completely before carefully removing from foil.
Time 1h30m Yield 12 cookies Number Of Ingredients 8 Steps:
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white. Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely. Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on the cookies and let set, about 30 minutes.
Time 12m Yield 12 servings Number Of Ingredients 7 Steps:
Heat oven to 350 degrees. Mix all ingredients in a bowl until well combined. Line baking sheets with parchment paper or no-stick aluminum foil. Drop batter 3/4-tsp. at a time on baking sheet, leaving plenty of space between each. Cookies will spread to 4 or 5 inches in diameter when baked. Bake 10 to 12 minutes, until thin and golden. Check early to make sure they don’t overbrown. Line a wire rack with wax paper. Carefully remove cookies from baking sheet. They will be sticky, and a thin, metal spatula works best. Gently transfer to wax paper on wire rack and let cool.
Yield Makes about 40 cookies Number Of Ingredients 6 Steps:
In a bowl cream the butter with the brown sugar until the mixture is light and fluffy and beat in the flour, the milk, and the vanilla. Stir in the oats, drop rounded teaspoons of the dough about 3 inches apart onto ungreased baking sheets, and bake the cookies in batches in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are golden. Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula. (If desired, turn the cookies upside down on the sheets and, working quickly, roll them into cylinders on the sheets. If the cookies become too hard to roll, return them to the oven for a few seconds and let them soften.) Transfer the cookies to a rack and let them cool completely.
Time 18m Yield 78 cookies Number Of Ingredients 7 Steps:
Combine the first 4 ingredients; mix well. Stir in remaining ingredients. Drop by 1/2 teaspoon 3 inches apart onto aluminum foil-lined cookie sheets. Bake at 350° for 6 to 8 minutes, or until edges are brown. Cool completely before removing.
Time 40m Yield about 3 dozen. Number Of Ingredients 7 Steps:
Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.
Time 18m Yield 40 serving(s) Number Of Ingredients 7 Steps:
Combine oats, sugar, flour, and salt; mix well. Stir in remaining ingredients. Drop by 1/2 teaspoonfuls 3 inches apart onto aluminum foil-lined cookie sheets. Bake at 350 degrees F for 6 to 8 minutes or until edges are brown. Cool completely before removing.
More about “lace cookies recipes”
Yield Makes 28 Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees. Line two large baking sheets with Silpats (French baking mats) or parchment paper. Set aside. In a small saucepan, melt butter, sugar, and honey. Transfer to a bowl. Whisk in flour and salt until smooth. Working quickly, drop 1/2 teaspoons of batter onto prepared baking sheets, at least 3 inches apart. Bake until cookies spread and turn golden brown, about 6 minutes. Transfer sheet to a wire rack; let cool completely. With your fingers, carefully remove cookies from pan.
