Categories: cookies, sweets

Ingredients

• 1/4 cup butter or margarine
• 1/3 cup firmly packed brown sugar
• 1/4 cup light or dark corn syrup
• 1/3 cup all-purpose flour
• 1 Tbsp. unsweetened cocoa powder
• 1/2 cup finely chopped almonds
• 1 tsp. vanilla extract

Directions

1. Preheat oven 350°. Spray baking sheets with nonstick cooking spray; set aside.

2. In medium saucepan, melt butter/margarine, then stir in sugar and corn syrup. Bring to a boil, stirring constantly, until sugar is dissolved. Remove from heat; stir in remaining ingredients until blended. On prepared baking sheets, drop mixture by heaping teaspoonfuls, 3-inches apart (six cookies should fit on each sheet).

3. Bake 9 minutes or until cookies spread thin and are deep brown (cookies will be soft). On wire rack, let stand 2 minutes. Working quickly with metal spatula, remove from sheets and on wire rack, cool completely. Sprinkle, if desired, with confectioners sugar.

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