Aunt Gisele’s Caramel Cookies (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bar-cky, Butter-cky, Nut-cky | 72 | Servings | |
INGREDIENTS
| 1/2 | lb | Butter |
| 2 | Egg yolks | |
| 1 | c | Sugar |
| 1/4 | t | Ground cinnamon, scant |
| 2 | c | Unsifted flour |
| 1/2 | lb | Sliced blanched almonds |
| 3/4 | c | Sugar |
| 6 | T | Butter |
| 3 | T | Honey |
| 3 | T | Milk |
INSTRUCTIONS
Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by 1-inch jelly roll pan; set aside. Combine the butter, yolks, sugar, cinnamon and flour and mix until you form a cohesive ball of dough. Spread the dough onto the prepared jelly roll pan and bake for 15 minutes. Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on occasion, until the mixture is light golden. Remove baked dough; spread almonds mixture over the top and bake for 15 to 20 minutes longer until dark golden. Cool and cut into squares or rectangles (be sure to cut the cookies before they turn too hard.) Yield: 6 dozen, depending on how you cut them Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on 24, May, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6757 Posted to MC-Recipe Digest V1 #623 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 46
Total Fat: 5.3g
Cholesterol: 14.4mg
Sodium: 1.2mg
Potassium: 29.1mg
Carbohydrates: 8.9g
Fiber: <1g
Sugar: 5.8g
Protein: 1.2g