Aunt Gail's Oatmeal Lace Cookies

Recipe View 5 mins Preheat oven to 350°F (175°C). Lightly grease baking sheets or line with parchment paper. (5 minutes)

Recipe View 5 mins In a medium bowl, cream together the softened butter and sugar until light and fluffy. This may take 3-5 minutes using an electric mixer.

Recipe View 1 mins Stir in the vanilla and almond extracts until well combined. (1 minute)

Recipe View 3 mins In a separate bowl, sift together the flour, baking soda, and salt. This ensures even distribution of the baking soda. (3 minutes)

Recipe View 2 mins Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix. (2 minutes)

Recipe View 1 mins Stir in the rolled oats until evenly distributed throughout the dough. (1 minute)

Recipe View 10 mins Roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, leaving about 3 inches between each cookie to allow for spreading. (10 minutes)

Recipe View 5 mins Dip the bottom of a glass in water, then in the decorating sugar. Use the sugared glass to gently flatten each cookie to about ¼ inch thickness, re-sugaring the glass as needed. (5 minutes)

Recipe View 10 mins Bake for 8-10 minutes, or until the edges are lightly browned and the centers are set. (10 minutes)

Recipe View 15 mins Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)

Recipe View Store in an airtight container at room temperature to maintain their crispness.