Rio Lace Cookies
Nutritional Info
- Servings Per Recipe: 120
- 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
View full nutritional breakdown of Rio Lace Cookies calories by ingredient
Number of Servings: 120
Ingredients
-
2 cups Quick cooking oats
3 tablespoons flour
2 cups sugar
2 eggs beaten
1 cup butter, melted let cool slightly
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 teaspoon almond extract
1 cup chopped pecans
1/4 teaspoon baking powder
Directions
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.