Wednesday, October 29, 2014

Christmas Lace Cookies (another Gluten Free)

This is another recipe from the Hannah Swensen Mystery Series by Joanne Fluke. Again, note that any notes in here from Hannah or that begin with "I" are from the book series and not ME. If it is my note, it will say from Yvonne....K? 

Hannah’s 1st Note: I used a 2-teaspoon cookie scoop to form these cookies. It was just the right size. 
Hannah’s 2nd Note: These cookies look delicate, but they travel well if you pack them correctly. Start with a layer of Styrofoam peanuts (or bubble wrap) at the bottom of your box. Cover that with a layer of wax paper. Put down a single layer of Christmas Lace Cookies. Cover that with another layer of wax paper and cover with another single layer of peanuts (or bubble wrap.) Keep on layering peanuts (or bubble wrap), wax paper, Christmas Lace Cookies, wax paper, and peanuts (or bubble wrap) until your box is full. Top off with a layer of peanuts (or several layers of bubble wrap), seal, and send to your lucky recipient. 

Preheat oven to 350 degrees F., rack in the middle position. 

1 and ½ cups rolled oats (uncooked dry oatmeal—use the old-fashioned kind that takes 5 minutes to cook, not the quick 1-minute variety) 
½ cup melted butter (1 stick, ¼ pound) 
¾ cup white (granulated) sugar 
1 teaspoon baking powder 
1 teaspoon flour 
½ teaspoon salt 
1 and ½ teaspoons vanilla extract 
1 beaten egg (just whip it up in a glass with a fork) 
½ cup chocolate chips 

Measure out the oatmeal in a medium-sized bowl. 
Melt the butter and pour it over the oatmeal. 
Stir until it’s thoroughly mixed. 
In a small bowl, combine the sugar, baking powder, flour, and salt. 
Mix well. 
Add the sugar mixture to the oatmeal mixture and blend thoroughly. 
Mix in the vanilla and the beaten egg. 
Stir well. 
Add the chocolate chips and stir the mixture until it is well combined. 
Line cookie sheets with foil, shiny side up. 
Spray the foil lightly with Pam or another nonstick cooking spray. 
Drop the cookie dough by rounded teaspoon (or 1-2 tsp cookie scoop) onto the foil, leaving space for spreading. 
Don’t crowd these cookies together, no more than 6 or 8 per sheet. 

Bake at 350 degrees F. for 12 minutes. 

Remove them from the oven and cool them on the cookie sheet for 5 minutes. 
Pull the foil off the sheet and over to a waiting wire rack. 
Let the cookies cool completely. 
When the Christmas Lace Cookies are cool, peel them carefully from the foil and store them in a cool, dry place. 
If you want to dress up these cookies for special company, wait until they’re cool and then drizzle them with melted chocolate chips mixed with coffee. 

Start with ½ cup of chips mixed with 
6 Tablespoons coffee and microwave for 30 seconds on HIGH. 

Stir it until smooth. 
If the mixture is too thick to drizzle, add additional coffee and microwave in 20-second intervals on HIGH until it is thin enough to drizzle over the cookies.
Yield: One batch of Christmas Lace Cookies makes about 2 and ½ dozen cookies. This recipe can be doubled, tripled, or even quadrupled if you wish.

Fluke, Joanne (2010-10-01). Plum Pudding Murder (A Hannah Swensen Mystery Book 12) (pp. 185-188). Kensington Publishing Corp. Kindle Edition.

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