Peek-A-Bows
Yield
1 dozenPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
nuts
finely |
|
| ½ | cup |
light corn syrup
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ⅔ | cup |
brown sugar
packed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
nuts
finely |
|
| 118 | ml |
light corn syrup
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 158 | ml |
brown sugar
packed |
*
|
Directions
Heat oven to 375℉ (190℃).
Combine flour and nuts. Bring corn syrup, shortening and brown sugar to boil in saucepan over medium heat, stirring constantly Remove from he at; gradually stir in flour and nuts. Drop batter by level teaspoonfuls onto lightly greased baking sheet, about 3 inches apart. (Bake only 8 or 9 cookies at one time.) Bake 5 to 6 minutes; remove from oven and let stand 5 min. before removing from baking sheet. While still warm, roll into cylindrical shape. Cool; tie with gaily colored ribbons.
