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These are cookies that are normally very hard to make and I tried for years until I found out this secret!!!
1 cup flour, sifted
1/4 tsp. salt
1 cup finely chopped blanched sliced almonds
3/4 c. packed light brown sugar
1 tsp. Lemon extract
8 oz. Smart Balance buttery spread (works better than butter)
1/2 c. light corn syrup
1 Tbsp. fresh lemon juice
finely grated zest of 1 lemon
Reynold’s NON-STICK foil
Preheat oven to 350.
Line cookie sheet(s) with Reynold’s NON-STICK foil (my secret).
Combine Brown Sugar, corn syrup and smart balance in a saucepan and just bring to a boil.
Remove pan from heat and stir in a mixture of the flour, salt and ground almonds.
Add lemon extract, lemon juice, and zest and stir with a wooden spoon.
Drop batter by 1/2 tsp. about 2″ apart on the baking sheet.
Bake 9-11 minutes. Allow cookies to cool slightly before transferring to a wire rack to cool.
You can make sandwich cookies by putting a filling in between….Enjoy!
Makes 60 single or 30 sandwich (1 single cookie per serving).
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 57 kcal
Fat 3 g
Saturated Fat 1 g
Poly Fat 1 g
Mono Fat 1 g
Trans Fatty Acid 0 g
Cholesterol 0 mg
Sodium 37 mg
Carbohydrates 7 g
Dietary Fiber 0 g
Protein 1 g