Holiday Cookie Recipes
LACEY OATMEAL COOKIES
1 c. quick oats
1 c. sugar
½ c. butter
4 T. flour
½ t. salt
1 t. vanilla
1 egg
½ t. baking powder
Melt butter in saucepan. Add all ingredients. Mix by hand.
Line a cookie sheet with parchment. This is non negotiable - the original recipe calls for using tin foil, but parchment is way easier.
Original recipe calls for dropping batter by 1/8 t. onto sheet, but I use a level teaspoon full. These really spread, so space about 2” apart.
Bake 10 minutes at 350. Watch carefully - easy to burn. I do like them a little on the crisp side, though.
Makes plenty.
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Shortbread With Almond Topping
½ c. butter
½ c. confectioner’s sugar
1 c. flour
Cream butter and sugar. Add flour and press into parchment lined 9” square pan OR: when doubled, use a parchment lined 15” x 10” jelly roll pan.
I always double the recipe and using a really long piece of parchment allows you to lift the entire shortbread out at one time, thereby making cutting the squares or diamonds a lot easier.
So, bake the shortbread at 350 for 12-15 minutes until beginning to turn a nice golden color.
In the meantime make the topping: don’t forget to double for the larger sheet
3 T. butter
½ c. brown sugar
1 c. sliced almonds
¾ t. vanilla or almond extract ( I use almond)
2 T. milk
1 T. honey
Melt butter, milk, sugar and honey in saucepan. Bring to a full boil. Remove and add nuts and extract of choice.
Spread over the shortbread just out of the oven. 350 for 15- 20 min. more.
Cut while still warm.
LACEY OATMEAL COOKIES
1 c. quick oats
1 c. sugar
½ c. butter
4 T. flour
½ t. salt
1 t. vanilla
1 egg
½ t. baking powder
Melt butter in saucepan. Add all ingredients. Mix by hand.
Line a cookie sheet with parchment. This is non negotiable - the original recipe calls for using tin foil, but parchment is way easier.
Original recipe calls for dropping batter by 1/8 t. onto sheet, but I use a level teaspoon full. These really spread, so space about 2” apart.
Bake 10 minutes at 350. Watch carefully - easy to burn. I do like them a little on the crisp side, though.
Makes plenty.
********************************************************************************************************************************
Shortbread With Almond Topping
½ c. butter
½ c. confectioner’s sugar
1 c. flour
Cream butter and sugar. Add flour and press into parchment lined 9” square pan OR: when doubled, use a parchment lined 15” x 10” jelly roll pan.
I always double the recipe and using a really long piece of parchment allows you to lift the entire shortbread out at one time, thereby making cutting the squares or diamonds a lot easier.
So, bake the shortbread at 350 for 12-15 minutes until beginning to turn a nice golden color.
In the meantime make the topping: don’t forget to double for the larger sheet
3 T. butter
½ c. brown sugar
1 c. sliced almonds
¾ t. vanilla or almond extract ( I use almond)
2 T. milk
1 T. honey
Melt butter, milk, sugar and honey in saucepan. Bring to a full boil. Remove and add nuts and extract of choice.
Spread over the shortbread just out of the oven. 350 for 15- 20 min. more.
Cut while still warm.
