Yield: 4 Servings
|1 cup||(1/2 lb.) butter/margarine, at room temperature|
|1 teaspoon||*each* grated lemon and lime peel|
|2 tablespoons||*each* lemon and lime juice|
|1 cup||Regular rolled oats|
|2 teaspoons||Baking powder|
|½ teaspoon||*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 ¼ 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 ⅓ cup sugar and remaining cinnamon and nutmeg. Roll dough into 1-½ inch balls; coat in sugar. Place 2 inches apart on greased 12x15 inch baking sheets; with the bottom of a glass, press balls to ⅜ 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; 1⅕ g proten; 4.2g fat; 16g carbo; 60 mg sodium; 19 mg chol.