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.