Lace Cookies

“These are delicious and SO easy. Being a Southerner, I had to add a cup of finely chopped pecans. You may think a 1/2 teaspoon of dough isn’t enough but they spread a lot. Ovens vary and I had to cook them about 12 minutes to get the golden brown color. I baked them to bring to a Super Bowl party and I’m worried that my husband will eat them all before we leave the house!”

“These were delicious tasting but nearly impossible to get off the pan in one piece!I might have made them too big, which would explain it!So keep ’em small!I liked this enough to try again soon.”

“Light, crisp and delicious.Just like I remember from when I lived in Switzerland, many many years ago.I preferred to use 1 tablespoon of dough per cookie which translated into a cookie about 3″ in diameter.I also tried rolling the cookies around the handle of a wooden spoon as soon as they came out of the oven(I can remember some like these with some chocolate drizzledover them); but I think I prefer the lightness of the single layer thinner cookie.”

“Easy to make although due to thenature of lace cookies I would suggest baking these cookies in an UNPREHEATED oven to avoid burning. I had on hand only enough quick cooking oats for half the amount indicated therefore had to use at least 1/2cup of old fashioned oats with no problems. These cookies will be served with homemade fig ice cream and I can’t wait to try themtogether. Thanks again, Mirj-another winner from you!CG”