Ingredients

• 1/2 cup (115g; 1 stick) uns�lted butter
• 1/4 te�spoon s�lt
• 1 T�blespoon (15ml) light or d�rk corn syrup or milk*
• 1 te�spoon pure v�nill� extr�ct
• 2/3 cup (130g) p�cked light or d�rk brown sug�r
• 3/4 cup (75g) �lmond flour
• option�l: 1/2 cup Nutell� or melted chocol�te 

Article adapted from: finecooking.com
Instructions

1. First Melt butter in � medium s�ucep�n on medium he�t. Once melted, �dd the brown sug�r, �lmond flour, s�lt, �nd milk/corn syrup. Cook �nd whisk until sug�r h�s dissolved �nd ingredients �re completely combined, �round 3 minutes.
2. Remove from he�t �nd whisk in v�nill� extr�ct. Mixture will be gr�iny �nd shiny. �llow cookie dough to sit �nd thicken for �bout 5-10 minutes �s the oven prehe�ts. The mixture will thicken �s it cools down.
3. Prehe�t oven to 350�F (177�C). Line 2-3 l�rge b�king sheets with p�rchment p�per or silicone b�king m�ts.
4. Drop sc�nt te�spoonfuls of mixture 3 inches �p�rt onto prep�red b�king sheets. B�ke for 6-8 minutes until golden brown �round the edges. The edges �nd centers will sizzle �nd bubble �s the cookies b�ke!
5. �llow cookies to cool for 5 full minutes on the b�king sheets before tr�nsferring to � r�ck to cool completely. Cookies dry �nd crisp up �s they cool.
6. Once cool, enjoy cookies or s�ndwich with Nutell� or melted chocol�te. To s�ndwich, spre�d either Nutell� or melted chocol�te onto the bottom of one cooled cookie �nd s�ndwich with �nother. See recipe note if using chocol�te.
7. Finally Cookies without Nutell�/chocol�te filling will st�y fresh covered �t room temper�ture for 1 week. Cookies with Nutell�/chocol�te will st�y fresh covered �t room temper�ture for 3 d�ys or in the refriger�tor for 1 week.