Caramel Snaps Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Packed brown sugar,
1/2 cup: All purpose flour,
1/4 cup: Corn syrup,
1/4 cup: Sliced almonds,
3 T: Butter,
3/4 t: Ground cardamom,
1/2 t: Vanilla,
Directions:
In saucepan, cook sugar, corn syrup and butter over medium heat,
stirring until boiling. Stir in vanilla. Let cool slightly. In
bowl, stir together flour, sliced almonds and cardamom. Stir into
sugar mixture. Stir well to combine. Drop by teaspoonfuls at leat 4
inches apart, on baking sheets lined with parchment paper. Bake in
350F oven for 5 to 8 minutes or until golden. Remove from oven. let
cool for 5 minutes. Remove to rack and let cool completely. Makes
about 30 cookies. Each cookie: 40 cal, negligible pro, 2 g fat, 6 g
carbo. Origin: Canadian Living, December 1994. Shared by: Sharon
Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-02-94
Source from luhu.jp
stirring until boiling. Stir in vanilla. Let cool slightly. In
bowl, stir together flour, sliced almonds and cardamom. Stir into
sugar mixture. Stir well to combine. Drop by teaspoonfuls at leat 4
inches apart, on baking sheets lined with parchment paper. Bake in
350F oven for 5 to 8 minutes or until golden. Remove from oven. let
cool for 5 minutes. Remove to rack and let cool completely. Makes
about 30 cookies. Each cookie: 40 cal, negligible pro, 2 g fat, 6 g
carbo. Origin: Canadian Living, December 1994. Shared by: Sharon
Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-02-94
Source from luhu.jp
Tags
Cake/cookie