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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 18 |
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Be sure to cool these cookies before transferring them to a rackthey are very soft when they first come out of the oven and need a moment to set. Ingredients:
1/2 cup packed light brown sugar |
1/2 stick (1/4 cup) unsalted butter |
1/4 cup light corn syrup |
1/3 cup all-purpose flour |
1/2 cup sliced almonds, chopped |
Directions:
1. Preheat oven to 350°F and generously grease 2 large baking sheets.
2. Cook brown sugar, butter, and corn syrup in a 1-quart saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then stir in flour and almonds.
3. Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.) Cool cookies on sheet 1 to 2 minutes. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)
4. Cooks' notes:
5. · Cookies keep in an airtight container 5 days. · If batter becomes too stiff to spoon easily, reheat over low heat 30 seconds.
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