Earlier this week my wonderful daughter decide that she was going to make some cookies. Being that it was St. Patrick’s Day week she went out and found a recipe for Irish Lace Cookies and went off to the kitchen to begin work. I told her to take photos and I would post them as part of our Globe Trotting Bake Off for Ireland.  I was so proud, she is my daughter – she loves to cook and bake also! So without further ado, I present to you Katie’s Irish Lace Cookies….

This is the batter, which she scooped using a small cookie scoop onto a nonstick sprayed pan.

About 30 minutes after Katie went into the kitchen (I didn’t go into the kitchen at all!) she was coming out with the, “Uhh Mom?”  Immediately thought, “Oh Crap!  What happened?” but I didn’t say that and stuck to the “yes”.

Katie:  ”They aren’t exactly what I thought they were going to be.”

Lara:  ”What do you mean?”

Katie: “Well, they are really flat and crispy”

Lara:  ”Did you check the recipe, to make sure you had everything in them?”

Katie: “Yes”

Lara:  ”Okay, lets go take a look”

Here is what I saw…

They were beautiful!  Yes they are thin and crisp, but then after looking at the recipe, that is what they are supposed to be.  There is relatively no flour in the cookies, that is why they are so thin and crisp.  The title of lace cookie is perfect, they have the texture of lace.  After I point all of this out, Katie feels better, yet I still dont think they are what she was looking for.  They aren’t the style of American cookies, they are a different style.  Typically we like soft and chewy cookies and these are not it, but that being said they are good and give a unique taste from the usual.  Well enough talk, here is the recipe she used…

Irish Lace Cookies

• 1 stick (1/2 cup) unsalted butter, softened
• 3/4 cup firmly packed light brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/4 cups old-fashioned rolled oats

In a bowl cream the butter with the brown sugar until the mixture is light and fluffy and beat in the flour, the milk, and the vanilla. Stir in the oats, drop rounded teaspoons of the dough about 3 inches apart onto ungreased baking sheets, and bake the cookies in batches in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are golden. Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula. (If desired, turn the cookies upside down on the sheets and, working quickly, roll them into cylinders on the sheets. If the cookies become too hard to roll, return them to the oven for a few seconds and let them soften.) Transfer the cookies to a rack and let them cool completely.

The recipe comes from Epicurious.

Thanks Katie for the wonderful cookies, I am so blessed to have you as a daughter.  I love you!