Yield: 6 Servings
Measure | Ingredient |
---|---|
¾ cup | Sugar |
⅓ cup | (5 1/3 tablespoon) softened margarine |
⅓ cup | Light corn syrup |
2 \N | Slightly beaten egg whites |
1 teaspoon | Almond extract |
2¼ cup | Quaker oats uncooked |
1 cup | All purpose flour |
½ teaspoon | Baking soda |
½ teaspoon | Salt optional |
3 tablespoons | Sliced almonds |
Heat oven to 350 degrees. Beat sugar, margarine and corn syrup until fluffy. Add egg whites and extract; mix well. Gradually add combined remaining ingredients; mix well. Drop by ¼ cup measure about 2 inches apart onto ungreased cookie sheet. Press into 3 inch circles.
Bake 14-16 minutes or until light golden brown. Cool 1 minute; remove to aluminum foil. STore tightly covered.