| Recipe: |
A delightful crispy/crunchy thin cookie from "The New Basics".
1 c. flour
1/4 t. salt
1 c. finely chopped blanched almonds
3/4 c. brown sugar
1/2 c. light corn syrup
8 T. unsalted butter
1 t. lemon extract
finely grated zest of two lemons
1 T. fresh lemon juice
Preheat oven to 350 F. Line baking sheets with silicone mats or parchment paper (the original recipe says "lightly butter" but it was all my sanity could do to survive trying to pry my first batch off the cookie sheets).
Thoroughly mix the flour, salt, and almonds in a bowl. Combine the brown sugar, corn syrup, and butter in a heavy saucepan and bring to a boil. Remove the pan from the heat and stir in the flour mixture and lemon extract, zest, and juice. Drop the batter by 1/2 teaspoonfuls about 2 inches apart on the baking mats. Bake just until lightly browned at the edges, 9-10 minutes. Allow the cookies to cool slightly on the baking sheets before transferring them to wire racks to cool completely.
Makes about 3 dozen cookies. |
