Almond Cookie Cups

• 3 tablespoons all purpose flour
• 2 tablespoons (1/4 stick) unsalted butter, melted
• 2 tablespoons (packed) golden brown sugar
• 2 tablespoons light corn syrup
• 1/4 cup (about 1 ounce) finely chopped toasted almonds

1. Preheat oven to 400F.
2. Line baking sheet with parchment paper.
3. Set 2 small custard cups or ramekins on work surface, bottom side up.
4. Stir first 4 ingredients in small bowl to blend.
5. Mix in almonds.
6. Separately drop 2 level tablespoonfuls batter onto prepared baking sheet, spacing 6 inches apart.
7. Using moistened fingertips, press each to 2-inch round.
8. Bake cookies until deep golden (cookies will spread to about 5-inch diameter), about 7 minutes.
9. Let cool on sheet until set enough to lift without tearing, about 1 minute.
10. Using metal spatula, lift hot cookies 1 at a time and drape over cups, gently pressing to cup shape; cool.
11. Remove from cups.
12. Refrigerate baking sheet 2 minutes to chill quickly.
13. Repeat with remaining batter, making 2 cookies at a time.
14. (Cookies can be made 4 days ahead.
15. Carefully enclose in resealable plastic bags and freeze.)

flour, unsalted butter, golden brown sugar, light corn syrup, almonds

Taken from www.epicurious.com/recipes/food/views/almond-cookie-cups-15560 (may not work)