Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | All purpose flour |
¼ teaspoon | Salt |
1 cup | Blanched or skinless almonds; finely chopped |
¾ cup | Brown sugar |
½ cup | Light corn syrup |
1 \N | Stick unsalted butter |
1 teaspoon | Lemon extract |
1 teaspoon | Fresh lemon juice |
In a large bowl stir together the flour, salt and almonds. In a heavy sauce pot combine the brown sugar, corn syrup and butter and bring to a boil.
Remove from the heat and stir in the flour mixture, lemon extract and lemon juice. Drop the batter by teaspoonfulls, about 2 inches apart, onto cookie sheets, sprayed with non-stick cooking spray. Bake at 350ø, for about 9 to 10 minutes, or until the edges are lightly golden. Allow the cookies to cool slightly on the cookie sheets before removing. Makes 3 dozen cookies.
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Converted by MM_Buster v2.0l.