Almond Snaps


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 tbsp water

How to prepare

Line a cookie sheet with foil. Grease foil. Set aside. In a sm saucepan combine brown sugar, margarine or butter, and corn syrup. Cook and stir over med heat till margarine or butter is melted and mixture is smooth. Remove from heat. Stir in almonds, flour, and water. Drop by rounded tsp 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.

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One thought on “Almond Snaps

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