| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Home4 |
1 |
servings |
INGREDIENTS
| 1 |
c |
All purpose flour |
| 1/4 |
ts |
Salt |
| 1 |
c |
Blanched or skinless almonds; finely chopped |
| 3/4 |
c |
Brown sugar |
| 1/2 |
c |
Light corn syrup |
| 1 |
|
Stick unsalted butter |
| 1 |
ts |
Lemon extract |
| 1 |
ts |
Fresh lemon juice |
INSTRUCTIONS
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 350°, 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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