| 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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