Sparkly Oatmeal Cookies

Sparkly Oatmeal Cookies
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Andra Weber was the second-place winner of the 2007 contest with this recipe. For smaller cookies, make 1-inch dough balls and flatten them into 2-inch cookies.Yield: 12 cookies
Servings
0
servings
Ingredients
  • 11/2 cup flour
  • 2 teaspoon baking powder
  • 1 teaspoon each: ground cinnamon, baking soda, salt
  • 1/4 teaspoon freshly grated nutmeg
  • 21/2 sticks (11/4 cups) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 13/4 cup old-fashioned rolled oats, finely ground in blender or food processor
  • 1 cup sifted confectioners' sugar
  • 1/2 teaspoon each: vanilla, almond extract
  • 1 tablespoon milk
  • decorative sugars
Directions
  1. 1. Heat the oven to 375 degrees. Sift together the flour, baking powder, cinnamon, baking soda, salt and nutmeg; set aside. Beat together the butter and sugars with a mixer on medium speed in a large bowl until light and fluffy; beat in the egg and vanilla. Stir in the flour mixture and oats until well combined.
  2. 2. Arrange rounded 2-inch balls of dough about 3 inches apart on an ungreased baking sheet; flatten into 4-inch rounds about 1/2-inch thick with the bottom of a small floured juice glass. Bake cookies in batches until golden, about 10-12 minutes. Cool cookies on sheets 2 minutes; transfer to wire racks. Cool completely.
  3. 3. For frosting, mix all ingredients in a small bowl with a fork until smooth. Spread over cookies. Top with decorative sugars. Store in an airtight container.
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