Be sure to cool these cookies before transferring them to a rack—they are very soft when they first come out of the oven and need a moment to set.
· Cookies keep in an airtight container 5 days.
· If batter becomes too stiff to spoon easily, reheat over low heat 30 seconds.
Recipe information
Total Time
40 min
Yield
Makes about 18 cookies
Ingredients
Preparation
Step 1
Preheat oven to 350°F and generously grease 2 large baking sheets.
Step 2
Cook brown sugar, butter, and corn syrup in a 1-quart saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then stir in flour and almonds.
Step 3
Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.) Cool cookies on sheet 1 to 2 minutes. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)
