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Print this Recipe    Almond Snaps

Almond Snaps

1/2 cup packed brown sugar
1/2 cup margarine or butter
1/3 cup light corn syrup
1 cup ground almonds
1/2 cup all-purpose flour
2 tbsp water

Line a cookie sheet with foil. Grease foil. Set aside. In a
small saucepan combine brown sugar, margarine or butter, and corn
syrup. Cook and stir over medium heat till margarine or butter is
melted and mixture is smooth. Remove from heat. Stir in almonds,
flour, and water. Drop by rounded teaspoons about 5 inches apart
onto cookie sheet. Bake only 3 or 4 at a time. Bake in a 350 F
oven for 6 to 8 minutes or until done.

Let stand on cookie sheet about 2 minutes. Immediately remove
cookies, one at a time, and roll around a metal cone. Slip cookie
off cone. Cool on wire racks. Makes about 40.

TIPS:

If cookies become too hard before you get them shaped, return them
to the oven for about 30 seconds.

Instead of using a metal cone for shaping, you can use a greased
wooden spoon handle or make a cone from pliable cardboard.

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