Yield: 6 Servings
|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.