My mother-in-law Bobbie Davis was a fabulous cook and every year the whole family looked forward to her baking cookies. Her sister Betty was the candy maker in the family. This was a recipe she got from a long time friend of her mother's Eloise. The cookie is light and airy melt in your mouth delight. I hope you enjoy.
Preheat oven to 375*F and line a cookie sheet with parchment paper
In a medium saucepan, melt butter, corn syrup and brown sugar over medium heat. Stir until the sugar fully dissolves.
Increase heat to high and when the mixture boils remove from the heat and stir in almonds, flour and vanilla
Drop teaspoon fulls 4 inches apart on the parchment paper. These will spread alot so don't try to put too many on one cookie sheet
Bake 6 to 8 minutes until golden brown.
Let cookies cool completely.
If you don't want to make the glaze yourself use Choco - Bake from the store usually found near the fruit. Melt the chocobake and dip 1/2 of each cookie in the chocolate and then let harden on either wax paper or more parchment paper. 10 to 15 minutes
If you prefer to make your own glaze. Heat the heavy cream in a saucepan until scalded.
Remove from heat and stir in chips and corn syrup. cover and let stand 15 min. Then whisk until smooth. Tehn dip the cookies as above.