Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Unblanched almonds,* 1 tb (rounded) flour
1/2 c Butter 1 tb Heavy cream
1/2 c Sugar 1 tb Milk

* finely ground

These cookies require precision timing and fast action but the results are
worth the trouble. I make them for holidays and special occasions, but they
are delicious anytime.

Preheat oven to 350ø. Butter and flour baking sheet.

In a small, heavy pan, place all ingredients. Cook over low heat, stirring
constantly until butter melts. Drop by teaspoonful: onto baking sheet (do
not bake more than six at one time).

Bake at 350ø for 7-9 minutes. Cookies should be only slightly brown and
still bubbling at the center. Let cool only for a minute or so until the
edge is firm enough to lift with a thin spatula Then, working quickly, lift
cookies and turn them top side down onto paper towels. Roll over the handle
of a wooden spoon to get a cylinder shape and let cool until crisp.

Use a fresh cookie sheet for each baking to avoid cookies sticking on
sheet. If cookies get too firm to roll over the spoon handle, place back in
the oven for a few moments.

Store cookies in an airtight cookie jar or tin. They will keep for a long
time, and can be made well ahead of the holiday season.

Variations: These cookies also can be left flat-make them smaller if you
do that; however, they don't have the flair of the rolled lacy effect. Or
roll ends of cooled cookies in melted chocolate.

Yield: 2 dozen. Margo H. Tyler, Silver Spring, MD

Randy Shearer

Browse by categories