Lacy almond cookies

25 servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
¼ cup Light corn syrup
⅓ cup Brown sugar, packed
½ cup Flour
½ cup Almonds, blanched finely chopped
¾ teaspoon Vanilla extract
4 ounces Semisweet chocolate melted

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:30 1. Preheat oven to 325 F. In medium saucepan, combine butter, corn syrup, and brown sugar. Heat to boiling over medium heat, stirring occasionally. Boil 1 min. Remove from heat and quickly stir in flour, almonds, and vanilla until well mixed. 2. Drop mixture by teaspoonfuls at least 3 inches apart on ungreased foil-lined cookie sheets. Bake 8 to 10 mins, or until golden. For easiest removal from pans, let cookies cool thoroughly on foil on pans. When cool, carefully peel foil from bottom of cookies. 3.

Spread melted chocolate on half of each cookie. front and back. Place on wax paper-lined cookie sheets; refrigerate until chocolate is firm. Wrap airtight and store in refrigerator.

Personal note: I can see one melting white chocolate and doing half of the cookie in dark chocolate and the other half in white chocolate. Should make for an interesting variation.

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