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
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.
Yields
1 servings