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.
Yields
4 Servings
