1 egg
1 cup old fashioned oats
1/2 cup raisins
1/2 cup chopped walnuts
1 tablespoon lemon zest
1 teaspoon lemon juice
1 teaspoon orange extract
1 cup golden raisins
1 cup butter, melted
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. In a medium bowl, whip egg whites until stiff. Fold in the raisins, halved, then cut each half into 1/2 inch squares. Place squares over cookie sheet facing out.
Bake for 7 to 8 minutes in the preheated oven. Remove from oven, unscrew parchment paper, and press onto the side of the loaf. Bake for an additional 1 minute. Remove from oven, cool to room temperature, and frost with our Mini Pretzel Twist Frozen Refrigeratorshock Frosting. Keep warm!
Frost with Mini Pretzel Twist Frozen Refrigeratorshock Frosting. Store raw cookies on cookie sheets; spray with cooking oil.