Adams Rio Lace Cookies

Serves: 140
Notes: 1966 Adams Teenage Bake - off Recipe winner

  • 2 cups Quick Oatmeal
  • 3 tbsp. Flour
  • 1/4 tsp. Baking Powder
  • 2 cups Sugar
  • 2 Eggs, beaten
  • 1 cup Butter or Oleo, melted
  • 1 tsp. "Adams Best" Vanilla
  • 1 tsp. Adams Pure Lemon Extract
  • 1/4 tsp. Adams Pure Almond Extract
  • 1 cup Pecans, chopped
Preheat oven to 350 degrees. Combine oatmeal, flour, baking powder, sugar. Combine eggs, butter. Mix with oatmeal mixture. Add "Adams Best" Vanilla, Adams Lemon Extract, Adams Almond Extract, pecans. Cover cookie sheet with foil. Drop a level ice-tea spoonful of batter on foil at least 2 inches apart. Bake at 350 degrees 9 to 10 minutes until lightly brown. Cookies will stick to foil. Cool; slide thin knife under cookies to remove. (Foil may be used again in baking if care is taken not to cut or tear it when moving cookies.) Yield: about 140 cookies. Archives

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Rio Lace Cookies

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