Almond Lace Cookies

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5.0 by 2 people

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  • Makes: about 60 cookies
  • Prep: 55 mins
  • Stand: 10 mins
  • Bake: 6 mins 375° per batch

Almond Lace Cookies

Reviews (0)

5.0 by 2 people

Rate This!

Directions

  1. Preheat oven to 375 degrees F. Line cookie sheets with foil. Lightly coat the foil with cooking spray; set aside.
  2. In a medium saucepan melt butter over medium heat. Stir in granulated sugar, corn syrup, and the water until sugar is dissolved. Remove from heat; set aside.
  3. In a small bowl stir together flour, cardamom, baking powder, baking soda, and ginger. Stir flour mixture, almonds, and vanilla into syrup mixture; let stand for 10 minutes.
  4. Drop dough by level 1-teaspoon measuring spoons about 2-1/2 inches apart onto prepared sheets. Bake for 6 to 8 minutes or until centers are light brown. Cool on cookie sheets for 4 minutes. Transfer to wire racks; cool. If desired, sprinkle with powdered sugar.

From the Test Kitchen

Chocolate-Hazelnut Sandwich Cookies:

Prepare cookies as directed. Spread chocolate-hazelnut spread on the bottom sides of half of the cookies, using 1/2 teaspoon chocolate-hazelnut spread for each cookie. Top with the remaining cookies, bottom sides down, to make sandwiches.

To Store:

Do not sprinkle cookies with powdered sugar. Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Almond Lace Cookies)

  • Per serving:
  • 39 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 4 mg chol. ,
  • 18 mg sodium ,
  • 5 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 0 g pro.
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