Recipe - Irish Cream-Chocolate Mousse Cake With Coconut Crust

1 Stick unsalted butter;
softened (One half cup)
Three fourths cup Firmly packed light brown
sugar
2 tablespoon Allpurpose flour
2 tablespoon Milk
1 teaspoon Vanilla
1 One fourth cup Oldfashioned rolled oats

In a bowl cream the butter with the brown sugar until the mixture is light
and fluffy and beat in the flour, the milk, and the vanilla. Stir in the
oats, drop rounded teaspoons of the dough about 3 inches apart onto
ungreased baking sheets, and bake the cookies in batches in the middle of a
preheated 350F. oven for 10 to 12 minutes, or until they are golden. Let
the cookies stand on the sheets for 1 minute, or until they are just firm
enough to be moved with a metal spatula. (If desired, turn the cookies
upside down on the sheets and, working quickly, roll them into cylinders on
the sheets. If the cookies become too hard to roll, return them to the oven
for a few seconds and let them soften.) Transfer the cookies to a rack and
let them cool completely.

Makes about 40 cookies.

Gourmet October 1991

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Converted by MM_Buster v2.0l.