Almond Snaps
These quick and easy almond snap cookies are delectable sweets you can pop in your mouth as you run out the door, or sit and enjoy with a nice cup of tea.
Ingredients
- 1/2 cup packed brown sugar
- 1/2 cup margarine or butter
- 1/3 cup light corn syrup
- 1 cup ground almonds
- 1/2 cup all-purpose flour
- 2 tablespoons water
Instructions
1. Preheat oven to 350F.
2. Line a cookie sheet with foil. Grease foil and set aside.
3. In a small saucepan combine brown sugar, margarine or butter, and corn syrup.
4. Cook and stir over medium heat till margarine or butter is melted and mixture is smooth. Remove from heat.
5. Stir in almonds, flour, and water.
6. Drop by rounded teaspoons about 5 inches apart onto cookie sheet. Bake only 3 or 4 at a time.
7. Bake for 6 to 8 minutes or until golden brown. Let stand on cookie sheet about 2 minutes.
8. Immediately remove cookies, one at a time, and roll around a metal cone. Slip cookie off cone. Cool on wire racks.
Note: 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.
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