Lemony Oat ‘n’ Almond Lace Cookies

(From Inn Cuisine, recipe adapted from The Big Book of Diabetic Desserts)
Yield: approximately 2 dozen cookies
 

• 1 & 1/2 cups quick-cooking oats
• 1 stick (1/2 cup) butter, melted and cooled
• 3/4 cup granulated sugar
• 1 teaspoon all-purpose flour (no typo, really, only 1 teaspoon flour)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup sliced almonds
• zest of 1 large lemon

Preheat oven to 350 degrees F for baking. Line baking sheets with parchment paper and set aside.

Combine quick-cooking oats and butter blend in a large bowl; stir until thoroughly moistened. Add sugar, flour, baking powder and salt; mix well. Add egg, vanilla, almonds and lemon zest; stir mixture until thoroughly combined.

Drop by even spoonfuls (approximately 2 level teaspoonfuls per mound) onto prepared baking sheets, spacing 2″ apart (no more than 12 mounds per sheet). These cookies spread quite a bit during baking, so make sure your sizing and spacing is accurate. Bake 12-15 minutes or until edges of cookies are gently browned. Remove baking sheets from oven; allow cookies to cool for 1-2 minutes before removing to a wire rack. If rolling cookies into horns, approximately 2 minutes after removing cookies from oven and working quickly (one cookie at a time), carefully wrap cookie around the end of a wooden spoon or turkey baster to form a cone shape, tapered towards one end. Gently squeeze to set, and place horn on a plate to cool. Note – Cookies will cool too quickly to turn all 12 per sheet into horns. The most I’ve been able to shape in one batch is 4-6. If making horns, plan to wrap from multiple batches and sheets.

If interested in serving or filling Lemony Oat ‘n’ Almond Lace Cookies with cream, I highly suggest the following recipe for Easy Lemon Mousse—it makes a superb accompaniment.

 

Easy Lemon Mousse

(from Inn Cuisine, recipe adapted from Rachel Ray & Food Network.com)

• 1 package (3.4 ounces) instant lemon pudding mix
• 2 cups milk
• 1 half-pint container heavy whipping cream
• 1 rounded tablespoon granulated sugar

In a medium to large bowl, mix instant pudding mix and milk; stir thoroughly and set aside. In another medium-sized bowl, beat heavy whipping cream and sugar on medium to high speed (with an electric mixer) until stiff peaks form. Working in thirds, gently fold whipped cream into pudding mixture until thoroughly combined. If necessary, whip combined mixture again until thickened.

To pipe mousse into Lemony Oat ‘n’ Almond Lace Cookie horns, simply spoon Easy Lemon Mousse into a zippered bag, seal securely and snip the tip off one corner. Place snipped tip into cookie horn and gently pipe mousse into cookie until filled. Serve immediately, or cover and chill until serving. Serve remaining mousse plain, with fresh berries, or with cookies as a dip.

Recipe Source: http://inncuisine.com/decadent-desserts/versatility-plus-1-cookie-3-ways-recipe-lemony-oat-n-almond-lace-cookies/