Almond Lace Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 18 cookies
- 1/3 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1/2 stick (1/4 cup) unsalted butter
- Carbohydrate 12 g(4%)
- Cholesterol 7 mg(2%)
- Fat 4 g(6%)
- Fiber 0 g(2%)
- Protein 1 g(2%)
- Saturated Fat 2 g(9%)
- Sodium 5 mg(0%)
- Calories 82
Preparation 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.) Cooks' notes:· Cookies keep in an airtight container 5 days. · If batter becomes too stiff to spoon easily, reheat over low heat 30 seconds.
Preparation 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.) Cooks' notes:· Cookies keep in an airtight container 5 days. · If batter becomes too stiff to spoon easily, reheat over low heat 30 seconds.
