Rio Lace Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 120
Ingredients
2 cups Quick cooking oats3 tablespoons flour2 cups sugar2 eggs beaten1 cup butter, melted let cool slightly 1 teaspoon vanilla extract1 teaspoon lemon extract1/4 teaspoon almond extract1 cup chopped pecans1/4 teaspoon baking powder
Makes 120 cookies
preheat oven to 350 degrees
Line cookie sheets with foil, this is a must, because you need to let each batch cool and then peel off the foil. Foil may be reused if not torn. Just wipe with paper towel.
Combine oats, flour, sugar and baking powder.
Combine the egs and cooled butter.
Mix with oatmeal mixture.
Add Vanilla, lemon and almond extracts.
add pecans.
If mixture runny, put in refrigerato until slighty firm,otherwise cookies will run together.
The best spoon to use is a baby spoon.
Drop teaspoonful (the measurement Kind)
of dough on foil at least 2 inches apart.
bake for 9 to 10 minutes. cookies should look light to golden brown.
let cool and peel off.
do not double recipe
Number of Servings: 120
Recipe submitted by SparkPeople user TEXAS_BUTTERFLY.
preheat oven to 350 degrees
Line cookie sheets with foil, this is a must, because you need to let each batch cool and then peel off the foil. Foil may be reused if not torn. Just wipe with paper towel.
Combine oats, flour, sugar and baking powder.
Combine the egs and cooled butter.
Mix with oatmeal mixture.
Add Vanilla, lemon and almond extracts.
add pecans.
If mixture runny, put in refrigerato until slighty firm,otherwise cookies will run together.
The best spoon to use is a baby spoon.
Drop teaspoonful (the measurement Kind)
of dough on foil at least 2 inches apart.
bake for 9 to 10 minutes. cookies should look light to golden brown.
let cool and peel off.
do not double recipe
Number of Servings: 120
Recipe submitted by SparkPeople user TEXAS_BUTTERFLY.
Nutritional Info Amount Per Serving
- Calories: 40.9
- Total Fat: 2.4 g
- Cholesterol: 7.6 mg
- Sodium: 13.0 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.2 g
- Protein: 0.4 g
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