Christmas Cookie Exchange

Irish Lace Cookies

-Jan King

Makes 3 dozen cookies

1 cup (2 stick) unsalted butter

1 cup (packed) golden brown sugar

4 tablespoons heavy cream

2 tablespoon light corn syrup

1 teaspoon vanilla extract

1 1/2 cup quick cooking steel cut oats (i.e. Irish oatmeal)

1/2 cup all-purpose flour

1/2 teaspoon salt (use 1/4 tsp if using salted butter)

Using electric mixer and paddle attachment, beat first 5 ingredients in large bowl until light and fluffy. Add oatmeal, flour and salt. Beat just until soft dough forms. Transfer dough to waxed paper; shape dough into ball. Refrigerate until firm, about 30 minutes.

Preheat oven to 350 degrees F.

Line baking sheet with parchment paper. Using 1 tablespoon dough for each, shape dough into balls. Place 4 balls on prepared baking sheet (I used a big jelly roll pan and was able to fit 4 - it would be less depending on the size of your cookie sheet), spacing evenly apart. They will spread out immensely. Flatten dough balls with palms. Bake until golden brown and "lacey," about 10 minutes. Cool cookies on baking sheet until firm, about 2 minutes. Using metal spatula, transfer cookies to rack and cool completely. Repeat with remaining dough balls.