In medium size pot, put: 1/2 a cup of brown sugar 3/4 cup (175 mL) corn syrup 3/4 cup (175 mL) unsalted butter Stir constantly over medium heat. Bring to a boil and remove from heat. Stir in: 1 cup (250 mL) flour 5 Tbsp. (75 g) ground almonds 2 Tbsp. (30 mL) triple sec liquor Drop by 1/2 tsp. onto greased cookie sheets leaving at least 2 inches around each cookie as the batter spreads very thin, cooks and then forms a lacy design. Bake at 375 F (189 C) 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. This cookie will be the most interesting looking offering on any Christmas sweet tray. Submitted by Carolyn Atkinson, Cornwall.