Lemon Oatmeal Lacies Recipes

Steps:

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

Steps:

• In a large bowl, cream the shortening, cream cheese and sugar until light and fluffy. Beat in the egg yolk, lemon peel and extract. Combine the flour, oats and salt; gradually add to creamed mixture and mix well. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Beat egg and egg white; brush over dough. Sprinkle with sugar; top with almonds. , Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan with cooking spray.
• Mix brown sugar and butter in a large bowl until combined. Mix flour, oats, baking powder, and salt together in a separate bowl. Add to butter mixture and mix until combined. Press half of the oat mixture in the bottom of the prepared pan.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While crust is baking, mix condensed milk, lemon juice, lemon extract, and almond extract in a small bowl.
• Pour lemon mixture over the baked crust and spread evenly. Top with remaining oat mixture and gently pat into lemon mixture.
• Return to the oven and bake until filling has set and top crust is golden brown, about 20 minutes.
• Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Cut into 16 bars.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon zest and lemon juice. In another bowl, whisk flour, oats, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 375°. Shape level tablespoons of dough into balls; place 2 in. apart on parchment-lined baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten, redipping in sugar as needed., Bake until edges are light brown, 6-8 minutes. Remove from pans to wire racks to cool.

Steps:

• Beat butter and sugar until creamy.
• Add remaining ingredients except powdered sugar; mix well.
• Cover; chill 30 minutes.
• Heat oven to 350.
• Shape dough into 1 inch balls; place on ungreased cookie sheet.
• Flatten with bottom of glass dipped in powdered sugar.
• Bake 12 to 15 minutes or until edges are light golden brown.
• Cool 1 minute on cookie sheet; remove to wire rack.
• Cool completely.
• Sprinkle with powdered sugar, if desired.

Steps:

• Cream butter, shortening, sugar and eggs, mix well, beat in lemon zest, juice and extract.
• Add flour, baking powder and salt, stir in oatmeal.
• Chill dough 2-3 hrs (I keep dough for up to 4-5 days and make a few at a time).
• Roll dough in walnut sized pieces, toss generously in powdered sugar; place 1-2" apart on ungreased cookie sheet, flatten slightly with the bottom of a juice jar.
• Bake at 350 about 12-15 minute or until browned around the edges. Make sure to let them brown enough so they will be crispy.
• Cool and serve.

Steps:

• In a blender or food processor, blend 1 cup quick oats to a flour like consistancy.
• In a mixer, combine:oat flour" and brown sugar.
• In a separate bowl combine egg, vanilla, butter, and salt, mix well.
• Slowly pour"wet" mixture into"dry" mixture, mix to a thick batter consistancy.
• Stir in remaining 1/2 cup oats, mix well.
• Drop by level teaspoonfulls onto greased cookie sheet about 2-3" apart (do not put them any closer, they spread very thin).
• Bake at 350 for 8-10 minutes, or untill edges start turning golden brown.
• Remove from cookie sheet while still warm (do not leave them on cookie sheet, or they will harden to the bottom and you will have to re-heat them to soften them) and transfer to a wire cooling rack.
• Re-grease pan each time.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
• In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
• Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.