Diane's Almond Lace Cookies
  • 1/4 cup butter
  • 1/4 cup light or dark corn syrup
  • 1 teaspoon almond extract
  • 1/4 cup sugar
  • 1/2 cup flour
  • 1/4 pecans (coarsely chopped)
  • White chocolate chips for melting
  1. Preheat oven to 350°F. Lightly grease and flour cookies sheets.
  2. Melt the butter, sugar and corn syrup in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in flour, pecans and almond favoring.
  3. Drop by 1/2 teaspoonful of batter about 3 inches apart on the sheet, because the cookies will spread.
  4. Bake 1 sheet at a time, until the cookies look lacy and golden brown, about 6 minutes.
  5. Once cooled, melt white chocolate. Cool slightly and put on flat bottom side of cookie and make a sandwich pressing two together.
Cookie Exchange Entry ~ Diane Schaeffler as known as Sandwich Cookies