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Lemon-Oatmeal Lacies

  • yield: Makes about 5 dozen

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Ingredients

  • 1 tablespoon unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • Freshly grated zest of one lemon
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup old-fashioned rolled oats
  • Vegetable-oil cooking spray

Directions

  1. Step 1

    Preheat oven to 350 degrees. Coat baking sheets with cooking spray; line with parchment, and spray parchment.

  2. Step 2

    With an electric mixer on medium speed, beat butter and sugar until crumbly. Add eggs, vanilla, zest, and salt. Beat until pale and smooth, about 1 minute. Mix in baking powder and oats. Let stand 10 minutes.

  3. Step 3

    Drop batter by the teaspoon, 3 inches apart, onto prepared sheets. Press each into a round with the back of a spoon. Bake until golden, about 9 minutes. Transfer cookies (still on parchment) to wire racks to cool completely. Carefully remove from parchment with a spatula. Cookies can be stored up to 2 days at room temperature in airtight containers.

Source
Martha Stewart Living

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