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Rating: 4.0/5 (47 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 197
% Daily Value**
Total Fat 12g
Saturated Fat 5g
Unsaturated Fat 1g
Cholesterol 20mg
Sodium 63mg
Total Carbohydrate 21g
Dietary Fiber 1g
Sugars 10g
Protein 3g
Vitamin A  5%Vitamin C  0%
Calcium  3%Iron  3%
Potassium  2%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Almond Snaps

Date Added: December 17, 2011
This is a simple cookie recipe to add to your collection. The almond flavor really makes a difference. They are a great addition to you holiday cookie tray.


1/2 cup Brown Sugar
1/2 cup Butter
1/3 cup Corn Syrup
1 cup Almond Ground
1/2 cup Flour
2 tablespoons Water
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1. Line a cookie sheet with foil and grease it.

2. Set aside. In a small saucepan combine brown sugar, margarine and corn syrup.

3. Cook over medium heat until margarine is melted and mixture smooth.

4. Remove from heat and stir in almonds, flour and water.

5. Drop by rounded teaspoons onto cookie sheet.

6. Bake only 3 or 4 at a time in a 350 F oven for 6 to 8 minutes.

7. Let stand on cookie sheet about 2 minutes. Immediately remove cookies one at a time and roll around a metal cone, cool on wire racks.

8. Instead of using a metal cone for shaping you can use a greased wooden spoon handle or make a cone from pliable cardboard.

9. If cookies become too hard before you get them shaped, return to oven for about 30 seconds.

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Dietary Notes:
This recipe is very low-sodium with 62.75mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Butter, Gluten, Corn, Almonds, Natural Sweeteners allergies.
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