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Name: Aunt Giseles Caramel Cookies (Mf)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 72
Cuisine: American
Ingredients: 2 Egg yolks; 1 c Sugar; 1/2 lb Sliced blanched almonds; 3 tb Honey; 3 tb milk; 3/4 c Sugar; 1/2 lb Butter; 1/4 ts Ground cinnamon, scant; 2 c Unsifted flour; 6 tb Butter

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INGREDIENTS

2 Egg yolks
1 c Sugar
1/2 lb Sliced blanched almonds
3 tb Honey
3 tb milk
3/4 c Sugar
1/2 lb Butter
1/4 ts Ground cinnamon, scant
2 c Unsifted flour
6 tb Butter

Servings

INSTRUCTIONS

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.) Yield: 6 dozen, depending on how you cut them Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on 24, May, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6757 Posted to MC-Recipe Digest V1 #623 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997

NOTES

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Aunt Giseles Caramel Cookies (Mf)

2 Egg yolks
1 c Sugar
1/2 lb Sliced blanched almonds
3 tb Honey
3 tb milk
3/4 c Sugar
1/2 lb Butter
1/4 ts Ground cinnamon, scant
2 c Unsifted flour
6 tb Butter

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.)    Yield: 6 dozen, depending on how you cut them    Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved    Busted by Gail Shermeyer <4paws@netrax.net> on 24, May, 1997    Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6757 Posted to MC-Recipe  Digest V1 #623 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997

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Nutrition

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Serving Size: 1 Serving (33g)
Recipe Makes: 72 Servings

Calories: 135
Calories from Fat: 64 (47%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.4g
Cholesterol 62.7mg		19 %
Sodium 45.1mg		2 %
Potassium 10mg		0 %
Total Carbohydrate 17.5g		5 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 17.4g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 135

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