I can’t remember all the requests for the Lace Cookie recipe, so here it is for everyone. I think Naomi sent it to me, but I don’t know who added the comments at the end.
Kathleen Simpson
LACE COOKIES (Wilma Wilson)
2 cups old fashioned rolled oats
1 tablespoons flour
2 cups granulated sugar
½ teaspoon salt
2 sticks butter, melted (no substitute)
2 eggs beaten
1 teaspoon vanilla
2 cups chopped pecans
Put oats, flour, sugar and salt in a large bowl and mix well. Pour very hot butter over the mixture and stir until the sugar has melted. Add eggs and vanilla. Stir well. Batter is slightly thin. Preheat over to 325 degrees. Cover cookie sheets with well-greased aluminum foil. Drop ½ level teaspoon of the mixture on foil, 2 inches apart. This is important. Bake for 10 to 12 minutes. Watch carefully, do not over brown. When cookies are completely cooled, foil will peel off. Store in air tight container.
Makes about 6 dozen
Recipe can easily be halved making about 55 cookies. I usually use insulated cookie sheet, you may need to bake 2 to 3 minutes longer to ge t them to desired shade of brown. Using parchment paper do not need to grease. I drop heaping teaspoon batter instead of ½.