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In medium size pot put:
3/4 cup (175 mL) corn syrup
3/4 cup (175 mL) unsalted butter
1/2 cup brown sugar
Stir constantly over medium heat, bring to boil and remove from heat.
Then stir in:
1 cup (250 mL) flour
5 Tbsp (75 mL) ground almond
2 Tbsp (30 mL) triple sec. liquor
Drop in 1/2 tsp into greased cookie sheets leaving at least 2 inches around each cookie as the batter spreads very thin, cook and then form a lacy design. Bake at 375 for 6 minutes or until slightly hardened. Remove carefully from pan with spatula. This makes approximately 6 dozen cookies with a crispy candy-like texture combined with a subtle but festive almond flavour.
Submitted by Carolyn Atkinson, Cumberland, P.E.I.