Yield: 3 dozen
|¾ cup||All-Purpose flour; Pillsbury Best|
|½ teaspoon||Diamond Crystal salt;|
|¼ cup||Land O'Lake Butter; -=OR=-|
|½ cup||Brown sugar;|
|1½ cup||Rolled oats;|
|1 tablespoon||Light corn syrup;|
|¼ cup||Blanched almonds; chopped|
|¼ teaspoon||Almond extract;|
Sift together flour, soda and salt. Set aside. Add gradually sugar, brown sugar to shortening, creaming well. Blend in eggs and vanilla and beat well. Add the dry ingrentients, then rolled oats, mix well.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 8 minutes. Remove from oven and place a scant ½ teaspoon TOPPING in center, pressing in slightly. Bake 6 to 8 minutes until cookies are golden brown. Cool 1 minute before removing cookie sheet.
ALMOND TOPPING: Combine sugar, butter and light corn syrup in sauce pan; bring to a boil. Remove from heat. Stir in almonds and almond extract. Submitted By NANCY O'BRION On 09-22-95