Lemon Lace Cookies

• 1 cup flour, sifted
• 1/4 teaspoon salt
• 1 cup blanched almond, finely chopped
• 1/4 cup brown sugar, packed down firmly
• 1/2 cup dark corn syrup
• 4 ounces unsalted butter
• 2 lemons, zest of, grated
• 1 tablespoon lemon juice

1. Preheat the oven to 350 degrees.
2. Lightly grease two baking trays or line with Teflon sheets.
3. Combine the flour, salt and nuts in a bowl.
4. Place the brown sugar, corn syrup and butter in a heavy-based saucepan, and bring to a boil.
5. Remove from heat and stir in the flour mixture, along with the lemon zest and juice.
6. Drop 1/2 teaspoonfuls of the batter, about 2 inches apart, onto the baking trays.
7. Bake 1 tray at a time for about 8 to 10 minutes, just until they are lightly browned at the edges.
8. Allow to cool slightly before transferring to a rack.
9. Store in an airtight container.

flour, salt, blanched almond, brown sugar, corn syrup, butter, lemons, lemon juice

Taken from www.food.com/recipe/lemon-lace-cookies-79451 (may not work)