Return to Main Recipes Page/Return to Home Page

Almond Lace Cookies (D)
Source: Unknown
Yield: About 18 cookies

2-1/2 oz. packed light brown sugar
2 oz. unsalted butter
1/4 cup light corn syrup
1-1/3 oz. plain flour
2 oz. sliced almonds, chopped

Preheat oven to 350°F and generously grease 2 large baking sheets. I use bake paper.

Cook brown sugar, butter, and corn syrup in a saucepan over moderate heat, stirring occasionally, until smooth.

Remove from heat, then stir in flour and almonds.

Spoon scant tablespoons of batter 6" apart on baking sheets (4 to 6 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").

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: Cookies keep in an airtight container 5 days. If batter becomes too stiff to spoon easily, reheat over low heat 30 seconds. 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.

Posted by Helen Berger

Nutritional Info Per Serving: N/A