1/2 cup packed brown sugar 2/3 cup margarine or butter, softened(1 1/2 sticks) 1/2 cup Karo corn syrup(light or dark-doesn't matter-I use dark) 1 egg 1 tsp vanilla 2 cups flour 1/4 tsp salt Topping-see recipe below
Heat oven to 350°. Grease jelly roll pan (size 15 1/2 x 10 1/2 x 1 inch). Mix brown sugar, margarine, corn syrup, egg and vanilla. Stir in flour and salt. Spread dough in foil lined and greased jelly roll pan. Bake until light golden brown 18-20 minutes. Prepare topping. Pour over baked layer; spread evenly. Bake until light brown and set 15-20 minutes.(The original recipe did not call for lining the cookie sheet, but after about 10 years of prying this off the cookie sheet, I figured out this quick fix. Now I can just lift the whole thing out of the pan and peel off the foil...life is so much easier this way LOL) Cool. Cut into 2 1/2 inch squares and then cut each square diagonally in half. Makes about 48 triangles.
1/3 cup packed brown sugar 1/3 cup Karo light or dark corn syrup 1/4 cup margarine or butter 1/4 cup whipping cream 1 tsp vanilla 1 cup sliced almonds
Cook and stir brown sugar and corn syrup over low heat until sugar is dissolved. Stir in margarine and cream. Heat to boiling; remove from heat. Stir in vanilla and almonds.
Note: You really need a jelly roll cookie sheet for this cookie as well as the Pecan Pie Squares I will be posting hopefully this weekend. These came from an advertisement for Karo Syrup(corn syrup) and I have been making these for about 20 years. These cookies as well as Cream Wafers (to be posted soon) and Pecan Pie Bars make a beautiful tray of goodies for weddings and that sort of thing.
Stamping is my crafting love! I started seriously papercrafting in 2001-and have never looked back. I love fun folds, bright colors, cute little mini albums and my Silhouette! Give me some pretty paper, my copics and my Silhouette and I am a happy camper!