Almond Butterscotch Cookies Cups

Name: Almond Butterscotch Cookies Cups
Yield: makes 12 cookie cups
Ingredients: 4 tablespoons (60 g) butter, salted or unsalted; 1/4 cup (60 ml) light corn syrup; 1/4 cup (45 g) packed light brown sugar; 1/8 teaspoon almond extract; 1/2 cup (40 g) sliced almonds; 6 tablespoons (60 g) flour

December 9, 2011

These edible cups are easiest to bake on baking sheets lined with parchment paper, rather than thick silicone baking mats, since they’re whisper thin and somewhat fragile. Overturned teacups make the perfect molds, although you can use anything that’s relatively wide with a flat bottom, such as a custard cup. After baking, if any cookies cool before you’ve had a chance to mold them into cookie cups, simply pop the baking sheet back in the oven for about 30 seconds to make them supple and try again.

Recipe notes

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