Almond Cookie Cups

Name: Almond Cookie Cups
Ingredients: 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

5 ingredients

15 steps

Ingredients

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

Directions

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.)