Almond Lace Cookies
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- 1/2 cup packed light brown sugar
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup light corn syrup
- 1/3 cup all-purpose flour
- 1/2 cup sliced almonds, chopped
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- Preheat oven to 350° F and generously grease 2 large
baking sheets.
- Cook brown sugar, butter, and corn syrup in a 1-quart
saucepan over moderate heat, stirring occasionally, until
smooth. Remove from heat, then stir in flour and almonds.
- Spoon scant tablespoons of batter 6 inches apart on baking
sheets (4 cookies per sheet) and bake 1 sheet at a time
in middle of oven until golden brown and bubbling, 6 to
8 minutes. (Cookies will spread to 5 to 6 inches.) Cool
cookies on sheet 1 to 2 minutes. Quickly but carefully remove
cookies from sheet with a metal spatula and transfer to
a rack to cool completely. (If they become too brittle to
transfer, return baking sheet to oven for about 1 minute
to allow cookies to soften.)
Notes: Be sure to cool these cookies before transferring
them to a rack - they are very soft when they first come out
of the oven and need a moment to set.
If batter becomes too stiff to spoon easily, reheat over low
heat 30 seconds
Makes about 18 cookies
Gourmet, May 2000
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Almond Lace
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