| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
August 1993 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Unsalted butter; room temperature (2 |
|
|
; sticks) |
| 1 |
c |
Packed golden brown sugar |
| 1 |
|
Egg |
| 1 |
tb |
Grated orange peel |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
All purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 3 |
c |
Old-fashioned oats |
| 3/4 |
c |
Chopped toasted hazelnuts |
| 1/2 |
c |
Dried currants |
INSTRUCTIONS
Preheat oven to 350F. Butter 2 cookie sheets. Using electric mixer, beat
butter and sugar in large bowl until fluffy. Beat in egg, orange peel and
vanilla. Mix flour, baking powder, cinnamon and salt in medium bowl. Add to
butter mixture; mix well. Mix in oats, nuts and currants.
Scoop dough by rounded tablespoons, form into 1 1/2-inch round balls and
place on prepared sheets, spacing balls 2 inches apart. Bake until golden
about 20 minutes. Transfer cookies to racks, cool. Store in airtight
container. Makes about 3 dozen.
Bon Appetit August 1993
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