Lemon lace cookies

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 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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