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Ruthee's Irish Lace Cookies

A home-style Ruthee's Irish Lace Cookies made with Unsalted Butter, Flour, Firmly Packed Brown Sugar, Vanilla Extract, and Milk. It takes about 30 min and serves 24. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 4 tbsp
• 1 cup
• 1 tbsp
• 2 tbsp
• 1 cup

Method (preview)

1. 1

   Oats.

2. 2

   Drop batter by the tablespoon onto prepared baking sheets; allow room for cookies to spread to about 3 inches in diameter.

3. 3

   Each baking sheet will hold about 6 cookies.

4. 4

   Bake until cookies flatten and look dry (10 minutes).

5. 5

   Let cookies cool for 4 to 5 minutes on baking sheets.

6. 6

   Lift from baking sheet with a metal spatula and cool completely.

7. 7

   Carbohydrate; 11mg Cholesterol; 5mg Sodium

8. 8

   NOTES: Inexpensive rolled oats take the place of chopped pecans in this crisp, elegant cookie.

9. 9

   If making these cookies ahead, store airtight after baking.

10. 10

    Cool completely before serving.

11. 11

    Nutr. Assoc.: 0 0 4335 0 0 4776