Caramel snaps

Yield: 1 servings

Measure Ingredient
¼ cup Packed brown sugar
¼ cup Corn syrup
3 tablespoons Butter
½ teaspoon Vanilla
½ cup All purpose flour
¼ cup Sliced almonds
¾ teaspoon Ground cardamom

In saucepan, cook sugar, corn syrup and butter over medium heat, stirring until boiling. Stir in vanilla. Let cool slightly. In bowl, stir together flour, sliced almonds and cardamom. Stir into sugar mixture. Stir well to combine. Drop by teaspoonfuls at leat 4 inches apart, on baking sheets lined with parchment paper. Bake in 350F oven for 5 to 8 minutes or until golden. Remove from oven. let cool for 5 minutes. Remove to rack and let cool completely. Makes about 30 cookies. Each cookie: 40 cal, negligible pro, 2 g fat, 6 g carbo. Origin: Canadian Living, December 1994. Shared by: Sharon Stevens, Dec/94.

Submitted By SHARON STEVENS On 12-02-94

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