Cookies

Oatmeal Lemon-Cream Cheese Cookies

oatmeal-lemon-cream-cheese-cookies

Cook Time: 10 Min

Yield: 4 Servings

oatmeal-lemon-cream-cheese-cookies

Ingredients

  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 (3 oz.) pkg. cream cheese
  • 1 1/4 C. sugar
  • 1 large egg
  • 1 tsp. Spice Island® Pure Lemon Extract
  • 2 tsps. grated lemon peel
  • 1 1/4 C. all-purpose flour
  • 1 1/4 C. McCann’s Quick Cooking Rolled Irish Oats
  • 1/2 tsp. salt
  • 1 large egg
  • Sugar for sprinkling
  • 1/2 C. sliced almonds

Directions

  1. HEAT oven to 350°F.
  2. COMBINE shortening, cream cheese and sugar in bowl of electric mixer. Beat at medium speed until well blended. Beat in egg yolk, lemon extract and lemon peel.
  3. COMBINE flour, oats and salt in medium bowl. Stir into shortening mixture with a spoon until blended. Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased baking sheets.
  4. BEAT whole egg with egg white in small bowl. Brush over tops of cookies. Sprinkle lightly with sugar. Press almond slices lightly on top.
  5. BAKE 10 to 13 minutes or until edges are lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

Oatmeal Lemon-Cream Cheese Cookies

oatmeal-lemon-cream-cheese-cookies

Cook Time: 10 Min

Yield: 4 Servings

Ingredients

  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 (3 oz.) pkg. cream cheese
  • 1 1/4 C. sugar
  • 1 large egg
  • 1 tsp. Spice Island® Pure Lemon Extract
  • 2 tsps. grated lemon peel
  • 1 1/4 C. all-purpose flour
  • 1 1/4 C. McCann’s Quick Cooking Rolled Irish Oats
  • 1/2 tsp. salt
  • 1 large egg
  • Sugar for sprinkling
  • 1/2 C. sliced almonds

Directions

  1. HEAT oven to 350°F.
  2. COMBINE shortening, cream cheese and sugar in bowl of electric mixer. Beat at medium speed until well blended. Beat in egg yolk, lemon extract and lemon peel.
  3. COMBINE flour, oats and salt in medium bowl. Stir into shortening mixture with a spoon until blended. Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased baking sheets.
  4. BEAT whole egg with egg white in small bowl. Brush over tops of cookies. Sprinkle lightly with sugar. Press almond slices lightly on top.
  5. BAKE 10 to 13 minutes or until edges are lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

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