Ingredients: 3/4 cup Unblanched almonds, * 1/2 cup Butter 1/2 cup Sugar 1 tbsp (rounded) flour 1 tbsp Heavy cream 1 tbsp Milk
Directions:1 * finely ground 2 these cookies require precision timing and fast action but the results are worth the trouble. 3 I make them for holidays and special occasions, but they are delicious anytime. 4 preheat oven to 350?. 5 Butter and flour baking sheet. 6 in a small, heavy pan, place all ingredients. 7 Cook over low heat, stirring constantly until butter melts. 8 Drop by teaspoonful: onto baking sheet (do not bake more than six at one time). 9 bake at 350? for 7-9 minutes. 10 Cookies should be only slightly brown and still bubbling at the center. 11 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. 12 Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp. 13 use a fresh cookie sheet for each baking to avoid cookies sticking on sheet. 14 If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments. 15 store cookies in an airtight cookie jar or tin. 16 They will keep for a long time, and can be made well ahead of the holiday season. 17 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. 18 Or roll ends of cooled cookies in melted chocolate. 19 yield: 2 dozen. |