| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookies | 4 | Servings | ||
INGREDIENTS
| 1 | c | 1/2 lb. butter/margarine |
| at room temperature | ||
| 2 1/2 | c | Sugar |
| 1 | t | Each grated lemon and lime |
| peel | ||
| 2 | T | Each lemon and lime juice |
| 2 1/2 | c | Flour |
| 1 | c | Regular rolled oats |
| 2 | t | Baking powder |
| 1/2 | t | Each ground cinnamon and |
| ground nutmeg |
INSTRUCTIONS
FROM: Sunset magazine, Jan 1991 Enjoy nutmeg and citrus-scented oat cookies with a cup of coffee. In a large bowl, beat butter and 2 cups sugar unti blended. Beat in eggs, lemon and lime peel, and lemon and lime juice. In a small bowl, mix flour, oats, baking powder and 1/4 tsp each cinnamon and nutmeg. Gradually add to butter mixture, beating until blended. Cover and chill until firm, at least 2 hours or until the next day. Mix 1/3 cup sugar and remaining cinnamon and nutmeg. Roll dough into 1-1/2 inch balls; coat in sugar. Place 2 inches apart on greased 12x15 inch baking sheets; with the bottom of a glass, press balls to 3/8 inch thick. Bake in a 350~ oven until light gold, about 12 minutes. Cool on racks. Makes 4 dozen. submitted by Ruth O. Smith of White Salmon, WA. per cookie: 105 cal; 1.2 g proten; 4.2g fat; 16g carbo; 60 mg sodium; 19 mg chol. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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