Buttery and nutty, with a hint of citrus, these delicate cookies are a delicious way to mark Mother's Day (or any other day). With a little help from Dad, kids can mix up the batter and keep an eye on the baking cookies as they spread to form lacy circles. Parchment paper allows them to be moved with little fuss to a fancy plate, then served with love.
What you'll need
- 1 orange for zesting
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 2 tablespoons flour
- 1/8 teaspoon salt
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 1/4 cups old-fashioned rolled oats
- 1/4 cup very finely chopped pecans
How to make it
Heat the oven to 350º F. Line a baking sheet with parchment paper, using dabs of butter or shortening to hold the corners of the paper in place.
Finely grate the orange until you have 1/2 teaspoon of zest. Cream the butter and sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Beat in the flour, salt, and milk all at once, then add the vanilla extract and orange zest and blend for about 30 seconds more. Using a wooden spoon, stir in the oats and pecans.
Scoop and gently shape the dough into 1-inch balls -- each about a rounded teaspoon. Place the balls on the sheet, leaving approximately 3 inches between them.
Bake the cookies on the center oven rack until they are bubbly and the edges have started to turn a dark golden color, about 10 minutes. Transfer the cookie sheet to a wire rack and let it cool for 2 minutes.
Carefully lift the sides of the parchment paper and transfer the cookies to a countertop. Let them cool for about 5 minutes before gently placing them on a serving plate. In the meantime, line another baking sheet with parchment for the second batch (or let the first baking sheet cool to room temperature, then line it with fresh parchment). Makes approximately 3 dozen cookies.
Nutritional Information
Per cookie: Calories 51 • Protein .5g • Carbohydrates 5g • Total Fat 3g • Saturated Fat 2g • Cholesterol 7mg • Sodium 9mg
