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Almond Lace Cookies Recipe

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This recipe for Almond Lace Cookies, by , is from The Bethany Fern Nell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
c. finely chopped almonds (I use a mini food processor for the nuts and oats)
c. butter
1 c. light brown sugar
c. light corn syrup
1 TBSP milk
tsp salt
1 c. oats (finely ground)
2 TBSP flour
1 tsp vanilla
tsp almond extract

Directions:
Directions:
Heat a small nonstick pan over medium heat. Add nuts and stir for a few minutes to toast them a bit, add butter. When it is just melted, take off heat. Add everything else, then stir until well combined. Line 2 baking sheets with parchment paper and preheat oven to 350. Have the racks of your oven set up so you can cook 2 pans at a time. Spoon TINY blobs, small like a marble, these babies SPREAD!! at least 4 inches apart.
Bake for 6-8 minutes or until they darken to a caramel color. You really need to eye ball it. You can pull the whole paper liner off the pan to cool while you set up the next batch to go in the oven. The cookies are soft at first but harden within a few minutes. If they don't harden, pop back into the oven for a few more minutes until they are darker.

After they are completely coo/, flip over and drizzle with quality chocolate (like Ghirardelli) if desired.

Number Of Servings:
Number Of Servings:
72 cookies
Personal Notes:
Personal Notes:
I made these when we were in Colorado at Andrew's for Christmas 2014. Very yummy and addicting...easy to eat a bunch!

 

 

 

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