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German Oatmeal Lace Cookies Recipe
|Quick-cooking rolled oats||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Whipping cream||2 Tablespoon|
Serving size: Complete recipe
Calories 1734 Calories from Fat 956
% Daily Value*
Total Fat 109 g167.5%
Saturated Fat 66.2 g331.2%
Trans Fat 0 g
Cholesterol 286.7 mg
Sodium 509.6 mg21.2%
Total Carbohydrates 183 g61.1%
Dietary Fiber 9.4 g37.7%
Sugars 101.8 g
Protein 16 g32.8%
Vitamin A 56.8% Vitamin C 1.8%
Calcium 10% Iron 20.8%
*Based on a 2000 Calorie diet
Cook over medium heat, stirring, until mixture begins to bubble.
Remove from heat and stir well.
Drop dough, 1 level teaspoonful at a time, onto lightly greased baking sheets (they must be flat, not warped), allowing 3 or 4 cookies per sheet.
Bake in a 375Â° oven for 5 to 7 minutes or until evenly browned (bake only one sheet at a time if you wish to shape cookies; they cool quickly).
Place baking sheet on a rack and let cookies cool until firm enough to lift from pan with a spatula but still soft enough to shape less than a minute.
To shape cookies, wrap them around metal pastry tubes or cones that are at least 1/2 inch in diameter (or make your own forms from several thicknesses of foil).
Let cool on racks, then remove forms or drape cookies over horizontally suspended wooden spoon handles or a broomstick and let stand until completely cool.
If cookies become too stiff to shape, you can restore their flexibility by returning them briefly to the oven.