How to make it

  • 1. In the bowl of an electric mixer on low speed, cream together butter and sugar until creamy, light and fluffy, about 3 minutes. Add the flour and corn syrup. Mix until well blended. Then add almonds and mix just until they are integrated into dough.
  • 2. Place dough (in bowl) in refrigerator and chill for 20 to 30 minutes. Divide chilled dough into 3 equal pieces and roll each one into a log about 1 1/2 inches in diameter. Freeze logs for at least 10 minutes and for up to a month.
  • 3. Preheat oven to 350 degrees. Remove 1 log at a time from the freezer and slice penny-thin, using a sharp knife. (If logs are frozen solid, you may need to let them rest a few minutes at room temperature before slicing.) Place cookies 3 inches apart on baking sheets lined with parchment paper or Silpat baking mats - cookies will spread as they bake. Bake until golden brown and lacy, 15 to 18 minutes.
  • 4. Place pan on wire rack to cool. While they are warm, the cookies are thin and pliable enough to be gently molded into cylinders or cups by draping them over a wooden spoon handle or small bowl. Makes about 5 dozen cookies.

Reviews & Comments 2

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  • ttaaccoo 10 years ago
    Thank you for a most beautiful idea. Delectable too, and precise directions!! you rock girlfriend!! 55555 trish
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Boy, Shirleyoma, you sure are getting fancy! This is a beautiful presentation and a very nice recipe! Flagged you for beauty, and definitely a 5!
    Was this review helpful? Yes Flag

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