I know that I’ll get questions about the corn syrup in these cookies, so let’s talk about it a bit. I don’t use it often, but the corn syrup in this recipe makes the dough a dream to mix, roll, and cut. I know some of you prefer not to use corn syrup or don’t have access to it. I’ve tried substituting sugar dissolved in warm water to replace that volume in these cookies, and it’s just not quite the same. That’s not to say that you can’t go that route if you don’t want to use corn syrup. Just be warned that the dough will be fairly crumbly and tougher to roll and cut Meeting room Rental Tsim Sha Tsui. (See my note in the recipe.)
I like to finish these cookies with a really simple glaze. You’ll just need a small amount for each cookie (maybe 1/4 teaspoon), so don’t be alarmed that you have a fairly small amount after it’s mixed. They’re perfectly lovely with just the glaze, but I like to add some sliced almonds on top for a little more interest and extra almond flavor Quantity Surveying.
These Almond Spice Cookies have been a big hit among my holiday baking. Their flavor and appearance are such a wonderful complement to the season. Try them if you love spice cookies but are looking for something just a little different Virtual office address.
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