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Iced Oatmeal Cookies

Yield: 24

Author: Sarah Truesdell

Ingredients

For the cookies

• 1 1/2 cup (150 g) old fashioned rolled oats
• 3/4 cup (150 g) dark brown sugar
• 1/2 cup (70 g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (preferably freshly ground)
• 1/2 cup (4 oz) unsalted butter, cold
• 1 large egg yolk

For the icing

• 1 large egg white
• 1 1/4 cups (150 g) powdered sugar
• 1/2 tsp vanilla extract
• Heavy pinch of salt

Instructions

Make the cookies

1. Grind the oats into a flour in a food processor or blender.
2. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, whisk together the oat flour, brown sugar, flour, salt, baking soda, baking pwoder, cinnamon and nutmeg until well mixed.
3. Cube butter and mix in until a dough forms. Add the egg yolk (reserve white for icing) and mix in until fully mixed with no dry bits.
4. Turn dough out onto a piece of plastic wrap. Use the plastic to shape into a log that is about 10 inches long and about 1 1/2 inches in diamter.  Wrap up and chill for at least 3 hours.

Bake cookies

1. Preheat oven to 350F with rack in middle position. Line two cookie sheets or baking pans with parchment paper. 
2. Use a thin knife to slice the cold dough log into 2 dozen rounds.  They should be slightly less than 1/2 inch thick.  
3. Place onto baking trays, leaving 2 inches between each cookie.  
4. Bake for about 12 minutes, until golden brown and firm on the edges.

Make the icing

1. In a small bowl, mix the egg white, powdered sugar, vanilla and salt. Use a handheld mixer or a wooden spoon to beat until smooth.
2. Mix in 2 teaspoons of water to thin out the icing.
3. Once cookies are cool enough to handle, dip in the icing by holding the edges and dipping just the top into the icing.  Shake to let the excess drip off. Place onto a wire rack to set, about one hour.

Notes:

This dough can me made entirely in a food processor.

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