Mar 5, 2011
I just finished a really good book called Lemon Tart. This is just one of the many recipes I will be posting from the book.
In a bowl add:
1 C. butter
1 1/2 C. white sugar
3 Tbsp. light corn syrup
3 C. all-purpose flour
1 C. quick oats
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
Cream butter and sugar. Add corn syrup and eggs. Mix well. Add dry ingredients to the butter mixture and mix well. Roll into tsp. sized balls (refrigerate if dough is too soft) and bake at 350 degrees for about 8 minutes or until bottom edges are barely browned.
Remove cookies from oven and press flat with a glass dipped in sugar. (Spray bottom of glass with cooking spray for first "press" and then dip back into sugar between each cookie thereafter). Let cookies cool 1 minute on baking sheet before removing to cooling rack.
To make sandwich cookies spread a layer of cream cheese frosting between cookies.
Cream Cheese Frosting
1/4 C. butter or margarine
8 oz. cream cheese
1/2 tsp. vanilla
1 1/2 C. powdered sugar
Cream butter and cream cheese. Add vanilla and mix until smooth. Add powdered sugar until desired consistency is reached; you want a thick frosting to hold the cookies together. If frosting is too thick, thin with evaporated milk. If frosting is too thin, thicken by adding more powdered sugar. Spread between cookies when cookies are cool.
Makes about 2 dozen sandwich cookies (or 4 dozen single cookies).
Recipe from the book Lemon Tart by Josi S. Kilpack
Recipes aren't exactly written as the book wrote them.