| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookies |
4 |
Servings |
INGREDIENTS
| 1 |
c |
(1/2 lb.) butter/margarine, at room temperature |
| 2 1/2 |
c |
Sugar |
| 1 |
ts |
*each* grated lemon and lime peel |
| 2 |
tb |
*each* lemon and lime juice |
| 2 1/2 |
c |
Flour |
| 1 |
c |
Regular rolled oats |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
*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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