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Cardamom Oatmeal Crisps |
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Serves: 7 Print this Recipe1/4 cup butter or margarine 1/4 cup sugar 2 tablespoons honey 1 cup almonds chopped 1/4 teaspoon almond extract 1 cup flour 2/3 cup sugar 2/3 cup brown sugar packed 2/3 cup butter or margarine, softened 1 egg 1 tablespoon water 1 teaspoon vanilla extract 3/4 teaspoon baking powder 1/2 to 1 teaspoon cardamon cardamom 1/2 teaspoon salt 2 cups oats or old-fashioned oats Preheat oven to 375°. In a small saucepan over medium heat, stir 1/4 cup butter or margarine, 1/4 cup sugar and honey until mixture boils. Boil for 1 minute. Remove from heat and stir in almonds and almond extract. Set aside to cool. In a large mixer bowl at low speed, beat flour, 2/3 cup sugar, brown sugar, 2/3 cup butter or margarine, egg, water, vanilla, baking powder, cardamom and salt until well blended, scraping bowl and beaters as needed. Beat in oats until well blended. Drop by rounded teaspoonfuls, using about 1/2 tablespoon dough at a time, 2 inches apart on ungreased baking sheets. Bake for 8 minutes. Remove baking sheet from oven. Quickly place a scant 1/2 teaspoon of nut mixture in center of each cookie, (Cookie will flatten.) Bake 5 minutes longer or until golden brown and topping is bubbly. Cool on baking sheet for 1 minute. Transfer cookies to wire racks to cool. Store in an airtight container in a cool place. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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