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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This is adapted from one of my Great Grandmother's recipes, taken from a notebook of my Grandmothers. It was not the first recipe I tried from it as I thought they looked plain and dull. How wrong! These are tasty and easy to make; ideal for our two-person household since the recipe makes modest quantities. Ingredients:
1 tablespoon butter |
2 tablespoons honey |
1 egg |
1 teaspoon almond extract |
1 cup rolled oats |
1/4 cup shredded unsweetened coconut |
1/4 cup slivered almonds |
Directions:
1. Preheat oven to 350°F.
2. Lightly butter a large cookie sheet, or - better - line it with parchment paper.
3. Cream the butter and honey.
4. Beat in the egg and almond extract.
5. Stir in the oat flakes, coconut and almonds.
6. Let the dough sit for 5 minutes before spooning it out.
7. Use a melon-baller or spoon to press the mixture against the side of the bowl, then slide the cookie gently onto the cookie sheet.
8. Bake for 8 to 10 minutes, until just lightly browned around the edges.
9. Remove to a rack to cool.
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