Lace Cookies

These are simple and delicate cookies that taste a lot like brittle or candy! Yum! They happen to be gluten-free, too, in case that is important.

1/2 cup (1 cube) unsalted butter (or salted butter and omit the 1/8 tsp. salt below)

2/3 cup brown sugar

3/4 cup almond flour (you can buy this pre-ground or grind up almonds in small batches in a blender)

1/8 tsp. salt (omit if using salted butter)

1 Tbsp. corn syrup

1 tsp. vanilla

Melt butter in a saucepan over medium heat. When melted, add brown sugar, almond flour, salt and corn syrup. Whisk until all ingredients are dissolved and completely combined--about 3 minutes. Remove from heat and add vanilla. Stir to combine. Let mixture cool 5-10 minutes--you can preheat the oven to 350 degrees while you wait for it to cool. Drop onto parchment lined baking sheets THREE inches apart by scant teaspoonfuls. Bake at 350 degrees for 6-8 minutes (6 minutes may make chewy cookies while closer to 8 minutes makes them more crispy--ovens vary). Cookies should be golden on the edges. Cool 5 minutes on the pan and then transfer to a wire rack to cool. Can be made into sandwich cookies with chocolate or Nutella. Store up to a week in airtight container at room temperature.