| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookies, Christmas | 48 | Servings | |
INGREDIENTS
| 1 1/2 | c | Rolled oats |
| 1/2 | c | All-purpose flour |
| 3/4 | c | Firmly packed dark brown sugar |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 3 | tb | Plus 1 stick butter |
| 1 | lg | Egg |
| 1/4 | c | Heavy cream |
| 1 | ts | Pure vanilla extract |
| 1/2 | c | Dried currants, soaked in |
| 2 | tb | Brandy (opt) |
INSTRUCTIONS
From "Cookies for Christmas," by Maria Robbins (St. Martin's Press, 1993, $6.95 paperback). Heat oven to 350'F. In a large bowl, mix together the oats, flour, sugar, baking soda and salt. Melt the butter in a small, heavy saucepan over very low heat. In a small bowl beat the egg together with the heavy cream and vanilla extract. Stir in currants if using. Stir in melted butter. Stir the liquid ingredients into the oat-flour mixture and combine well. Drop by teaspoonfuls onto prepared cookie sheets, leaving at least 3" between each cookie. These will thin and spread out. Bake 5-6 minutes, until lightly browned. Remove from oven and cool on cookie sheets for several minutes, until cookies hold their shape. With a spatula, carefully remove to a wire rack to cool completely. Store in an airtight container. Makes about 4 dozen. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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