Title: Aunt Gisele's Caramel Cookies
Categories: Cookie
Yield: 72 Cookies

COOKING MONDAY TO FRIDAY #MF
1/2	lb	Butter
2		Egg yolks
1	c	Sugar
		Scant 1/4 teaspoon ground
		Cinnamon
2	c	Unsifted flour
1/2	lb	Sliced blanched almonds
3/4	c	Sugar
6	tb	Butter
3	tb	Honey
3	tb	Milk

Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by 1-inch jelly roll pan; set aside.

Combine the butter, yolks, sugar, cinnamon and flour and mix until you form a cohesive ball of dough. Spread the dough onto the prepared jelly roll pan and bake for 15 minutes.

Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on occasion, until the mixture is light golden.

Remove baked dough; spread almonds mixture over the top and bake for 15 to 20 minutes longer until dark golden. Cool and cut into squares or rectangles (be sure to cut the cookies before they turn too hard.)

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN

From: Sylvia Steiger Date: 01-10-98 (09:55) Occ Bbs (51) Cooking

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