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Praline Lace Cookies



  • 1/2 cup firmly packed brown sugar
  • 3/4 cup (175 mL) corn syrup
  • 3/4 cup (175 mL) unsalted butter
  • 1 cup (250 mL) all-purpose flour
  • 5 tablespoons (75 g) ground almonds
  • 2 tablespoons (30 mL) triple sec liqueur


  1. Heat oven to 375 degrees F (189 degrees C). Grease two cookie sheets.
  2. Place brown sugar, corn syrup and unsalted butter in a medium size saucepan over medium heat. Stirring constantly, bring to a boil, then immediately remove from heat.
  3. Stir in remaining ingredients.
  4. Drop by 1/2 teaspoon onto greased cookie sheets leaving at least 2 inches around each cookie as the batter spreads very thin, cooks and then forms a lacy design.
  5. Bake for 6 minutes or until slightly hardened.
  6. Remove carefully from pan with spatula.

Yield: Approximately 6 dozen cookies


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