1 c (1/2 lb.) butter/margarine,
-at room temperature
2 1/2 c Sugar
1 ts *each* grated lemon and lime
-peel
2 tb *each* lemon and lime juice
2 1/2 c Flour
1 c Regular rolled oats
2 ts Baking powder
1/2 ts *each* ground cinnamon and
-ground nutmeg
FROM: Sunset magazine, Jan 1991
Enjoy nutmeg and citrus-scented oat cookies with a cup of coffee.
In a large bowl, beat butter and 2 cups sugar unti blended. Beat in eggs,
lemon and lime peel, and lemon and lime juice. In a small bowl, mix flour,
oats, baking powder and 1/4 tsp *each* cinnamon and nutmeg. Gradually add
to butter mixture, beating until blended. Cover and chill until firm, at
least 2 hours or until the next day.
Mix 1/3 cup sugar and remaining cinnamon and nutmeg. Roll dough into 1-1/2
inch balls; coat in sugar. Place 2 inches apart on greased 12×15 inch
baking sheets; with the bottom of a glass, press balls to 3/8 inch thick.
Bake in a 350~ oven until light gold, about 12 minutes. Cool on racks.
Makes 4 dozen.
submitted by Ruth O. Smith of White Salmon, WA.
per cookie: 105 cal; 1.2 g proten; 4.2g fat; 16g carbo; 60 mg sodium; 19 mg
chol.
From
Yields
4 Servings