These fragile, wafer-thin cookies seem made-to-order for a light after-dinner snack; if you decide to drape them around a rolling pine to form “tiles,” you might consider serving them stuffed with whipped cream lightly flavored with Drambuie.
Thin cookies like this may prove difficult to handle in warm, humid weather. Solution: cover with plastic wrap and freeze to harden. Serve directly from freezer – no thawing needed!
Makes about 4 dozen 2-inch cookies
After-Dinner Drinks, Card 15
Two drinks and one desserts.
1977 by Random House, Inc. All rights reserved. Printed in the USA
3/4 jigger Scotch
3/4 jigger Drambuie
Pour over ice cubes in Old Fashioned glass; stir well. Some die-hards deplore the use of ice with Scotch and serve the Rusty Nail in a liqueur or pousse cafe glass, pouring Drambuie in first and floating Scotch on top.
Prepare as above, but substitute amaretto for Drambuie.
Mildred's Oatmeal Lace Cookies
- 2 1/2 cups rolled oats
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs separated
- 1 cup brown sugar packed
- 1 tablespoon butter melted
- 1 teaspoon vanilla extract
Preheat oven to 350.
Mix together oats, baking powder, and salt, and set aside.
Beat egg whites until fluffy; do not beat to peaks. Beat yolks into sugar. Fold in whites, melted butter, and vanilla. With spoon, stir in rolled oat mixture.
Grease cookie sheets. Drop batter by half tablespoonfuls onto cookie sheets. Smooth out lightly with back of spoon. Do not crowd cookies. Bake until lightly browned, about 10 minutes. Remove from baking sheet immediately.
Notes: If desired, drape baked cookies over rolling pin immediately after removing from oven to form tiles (makes for more attractive presentation.