Oatmeal Lace Cookies
From "Cookies for Christmas," by Maria Robbins (St. Martin's Press, 1993, $6.95 paperback).
dark brown sugar,
soaked in brandy
Bake 5-6 minutes, until lightly browned. Remove from oven and cool on cookie sheets for several minutes, until cookies hold their shape. With a spatula, carefully remove to a wire rack to cool completely. Store in an airtight container. Makes about 4 dozen.
Heat oven to 350'F. In a large bowl, mix together the oats, flour, sugar, baking soda and salt. Melt the butter (3 tbsp and 1/2 cup) in a small, heavy saucepan over very low heat. In a small bowl beat the egg together with the heavy cream and vanilla extract. Stir in currants if using. Stir in melted butter. Stir the liquid ingredients into the oat-flour mixture and combine well. Drop by teaspoonfuls onto prepared cookie sheets, leaving at least 3" between each cookie. These will thin and spread out.