Orange Oatmeal Lace Cookies

It all began when I went to a Foreign market in search of rose water for another recipe. I found the water as well as this Orange Blossom water next to it. Rarely do you find exotic items like these at the local grocery store, so I decided to get it also. Not knowing yet what to do with it, I randomly searched for recipes on the internet and found this easy recipe that I could do with my kids.

I scraped off the zest of one large orange, just the smell of the pieces was appetizing.

Then my daughter blended the remaining ingredients together.

When you form the dough use a melon ball scooper and space cookies on sheet in 2 rows; these cookies spread.

Beautiful, light and crisp......addicting. Fortunately it is low in calories and carbs :).

Ingredients:
1 orange for zesting
1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
2 tablespoons flour
1/8 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla extract
1 1/4 cups old-fashioned rolled oats
1/4 cup very finely chopped pecans

Instructions:
Heat the oven to 350º. Line a baking sheet with parchment paper, using dabs of butter or shortening to hold the corners of the paper in place.

Finely grate the orange until you have 1/2 teaspoon of zest. Cream the butter and sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Beat in the flour, salt, and milk all at once, then add the vanilla extract and orange zest and blend for about 30 seconds more. Using a wooden spoon, stir in the oats and pecans.

Scoop and gently shape the dough into 1-inch balls -- each about a rounded teaspoon. Place the balls on the sheet, leaving approximately 3 inches between them.

Bake the cookies on the center oven rack until they are bubbly and the edges have started to turn a dark golden color, about 10 minutes. Transfer the cookie sheet to a wire rack and let it cool for 2 minutes.

Carefully lift the sides of the parchment paper and transfer the cookies to a countertop. Let them cool for about 5 minutes before gently placing them on a serving plate. In the meantime, line another baking sheet with parchment for the second batch (or let the first baking sheet cool to room temperature, then line it with fresh parchment). Makes approximately 3 dozen cookies.