Yield: 1 servings
|1 cup||All purpose flour|
|1 cup||Blanched or skinless almonds; finely chopped|
|¾ cup||Brown sugar|
|½ cup||Light corn syrup|
|1||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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