Recipe - Oatmeal Lace Cookies

1 One half cup Rolled oats
One half cup Allpurpose flour
Three fourths cup Firmly packed dark brown
sugar
One fourth teaspoon Baking soda
One fourth teaspoon Salt
3 tablespoon Plus 1 stick butter
1 lg Egg
One fourth cup Heavy cream
1 teaspoon Pure vanilla extract
One half cup Dried currants, soaked in
2 tablespoon Brandy (opt)

From "Cookies for Christmas," by Maria Robbins (St. Martin's Press,
1993, $6.95 paperback).

Heat oven to 350'F. In a large bowl, mix together the oats, flour,
sugar, baking soda and salt. Melt the butter in a small, heavy
saucepan over very low heat. In a small bowl beat the egg together
with the heavy cream and vanilla extract. Stir in currants if using.
Stir in melted butter. Stir the liquid ingredients into the oatflour
mixture and combine well. Drop by teaspoonfuls onto prepared cookie
sheets, leaving at least 3" between each cookie. These will thin and
spread out.

Bake 56 minutes, until lightly browned. Remove from oven and cool on
cookie sheets for several minutes, until cookies hold their shape.
With a spatula, carefully remove to a wire rack to cool completely.
Store in an airtight container. Makes about 4 dozen.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip