Martha Daniel’s Lace Cookies
📜 Collection: UK3 | ✍️ Attribution: Martha Daniel | 📂 Category: Desserts A classic recipe for thin, crispy, and buttery oatmeal lace cookies. This simple batter is chilled overnight and baked on foil for a delicate, see-through texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | Overnight | 5-6 dozen |
🔪 Key Equipment
- small saucepan
- large mixing bowl
- cookie sheet
- aluminum foil
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 Pound | Butter | 1 stick, melted |
| 1 | Egg | large |
| 2 Teaspoons | Vanilla | extract |
| 1 Cup | Old Fashioned Oats | none |
| 1 Cup | Sugar | none |
| 1 Teaspoon | Salt | none |
| 3 Tablespoons | Flour | sifted |
| 1/4 Teaspoon | Baking Powder | none |
Instructions
Step 1: Prepare the Dough
- In a small saucepan, melt the 1/4 pound butter and let it cool slightly.
- In a large bowl, beat the 1 egg well, then stir in the 2 teaspoons vanilla and the cooled, melted butter.
- In a separate bowl, mix together the 1 cup old fashioned oats, 1 cup sugar, 1 teaspoon salt, 3 tablespoons flour, and 1/4 teaspoon baking powder.
- Add the dry ingredients to the wet mixture and stir until well combined.
- Cover the bowl and refrigerate overnight.
Step 2: Bake the Cookies
- Preheat your oven to 325°F and cover a cookie sheet with a thin layer of foil.
- Drop the cold batter by half-teaspoonfuls onto the foil, leaving at least 3-4 inches of space for spreading.
- Bake for 10-15 minutes until the cookies are a uniform golden brown and fragrant.
- Let the cookies cool completely on the foil until crisp, then gently peel the foil away from the back of the cookies.
💡 Make-Ahead & Storage: The batter must be chilled overnight for best results; keep the batter in the refrigerator between baking batches to maintain the proper consistency.
Original Recipe Scan
