Oatmeal Orange Lace Cookies
Yield
3 dozenPrep
20 minCook
12 minReady
32 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
sifted |
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
sugar
granulated |
|
| 1 | cup |
lard
room temperature |
*
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 | cup |
rolled oats
|
|
| ½ | cup |
coconut
shredded, moist |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
salt
|
|
| 158 | ml |
sugar
granulated |
|
| 237 | ml |
lard
room temperature |
*
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 5 | ml |
orange zest
grated |
|
| 237 | ml |
rolled oats
|
|
| 118 | ml |
coconut
shredded, moist |
*
|
Directions
Preheat oven to 350 to 375 degrees; grease cookie sheets.
Sift the flour, salt and sugar into a mixing bowl.
Add the fat, eggs, vanilla extract and orange rind; blend thoroughly.
Fold in the oats and coconut.
Drop from a teaspoon 2 inches apart onto the cookie sheets.
Flatten with a knife which has been dipped in cold water.
Bake for 10 to 12 minutes.
Remove from cookie sheets immediately.
