Recipe#7349
Title: Almond Snaps
From: Strawberry Girl casmith@interlog.comNewsgroups: rec.food.recipes
Subject: Almond Snaps
Date: 1 Feb 1997 19:54:15 -0700
Message-ID: <199701261729.MAA26913@smtp.interlog.com>
Almond Snaps
1/2 cup packed brown sugar1/2 cup margarine or butter
1/3 cup light corn syrup
1 cup ground almonds
1/2 cup all-purpose flour
2 tbsp water
Line a cookie sheet with foil. Grease foil. Set aside. In a small
saucepan combine brown sugar, margarine or butter, and corn syrup. Cook
and stir over medium heat till margarine or butter is melted and mixture
is smooth. Remove from heat. Stir in almonds, flour, and water. Drop by
rounded teaspoons about 5 inches apart onto cookie sheet. Bake only 3 or
4 at a time. Bake in a 350 F oven for 6 to 8 minutes or until done.
Let stand on cookie sheet about 2 minutes. Immediately remove cookies,
one at a time, and roll around a metal cone. Slip cookie off cone. Cool
on wire racks. Makes about 40.
TIPS:
*If cookies become too hard before you get them shaped, return them to the
oven for about 30 seconds.
*Instead of using a metal cone for shaping, you can use a greased wooden
spoon handle or make a cone from pliable cardboard.
Christine
casmith@interlog.com