Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Aunt Gisele's Caramel Cookies (mf) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 72

1/2 Pound(s) Butter
2 Egg yolks
1 Cup(s) Sugar
1/4 Teaspoon(s) Ground cinnamon, scant
2 Cup(s) Unsifted flour
1/2 Pound(s) Sliced blanched almonds
3 Tablespoon(s) Honey
3 Tablespoon(s) 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.)
Yield: 6 dozen, depending on how you cut them Copyright, 1997, TV FOOD
NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer
<> on 24, May, 1997 Recipe by: TVFN: COOKING MONDAY TO
FRIDAY SHOW #MF6757 Posted to MC-Recipe Digest V1 #623 by (Shermeyer-Gail) on May 29, 1997

Nutrition (calculated from recipe ingredients)
Calories: 86
Calories From Fat: 46
Total Fat: 5.3g
Cholesterol: 14.4mg
Sodium: 1.2mg
Potassium: 29.1mg
Carbohydrates: 8.9g
Fiber: <1g
Sugar: 5.8g
Protein: 1.2g

Scale this recipe to Servings [?]