Tuesday, December 2, 2008

Jeweled Lace Cookies Recipe

Here is another great recipe from the Rachael Ray magazine issue mentioned below!

Jeweled Lace Cookies
Makes: 4 Dozen
Prep: 15min Bake: 10min


1/3 Cup Brown Sugar
1/4 Cup Corn Syrup
4 Tb Unsalted Butter
1/2 Cup Rolled Oats
1/4 Cup Flour
1 pinch Salt
1/3 Cup Dried Cranberries
1/2 Cup shelled Pistachios, chopped

1. Position racks in the upper and lower thirds of the oven and preheat to 325F. Grease 2 cookie sheets. In a medium saucepan, stir together the brown sugar, corn syrup and butter over medium heat until smooth and bubbling, about 4min. Remove from the heat. In a bowl, whisk together the oats, flour and salt; stir into the pot, then stir in the cranberries and pistachios.

2. Drop rounded teaspoons of the mixture about 3in apart onto the prepared cookie sheets. Bake until bubbly and a shade darker, 9 to 10min. Let cool for 1min before quickly transferring each cookie to a rack using a thin metal spatula; let cool completely.

**Tip**

~ Having a hard time removing your cookies? Pop the pan back in the oven for a min to soften them.

For more recipes like this visit Rachael Ray Magazine

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