Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.
Almond Lace Cookies
Modified from a Julia Child recipe |
About 18 cookies
½ cup packed light brown sugar
½ stick unsalted butter
¼ cup light corn syrup
⅓ cup flour
½ cup sliced almonds, chopped
Preheat oven to 350°F and generously grease 2 large baking sheets.
Cook brown sugar, butter, and corn syrup in a saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then stir in flour and almonds.
Spoon scant Tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.)
Cool cookies on sheet 1 to 2 minutes.* Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)