Lemon-lime oat cookies

4 Servings

Ingredients

Quantity Ingredient
1 cup (1/2 lb.) butter/margarine, at room temperature
2½ cup Sugar
1 teaspoon *each* grated lemon and lime peel
2 tablespoons *each* lemon and lime juice
2½ cup Flour
1 cup Regular rolled oats
2 teaspoons Baking powder
½ teaspoon *each* ground cinnamon and ground nutmeg

Directions

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.

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