These cookies require precision timing and fast action but the results are worth the trouble.
3/4 Cup Unblanched almonds, finely ground
1/2 Cup Butter
1/2 Cup Sugar
1 rounded Tablespoon flour
1 Tablespoon Heavy cream
1 Tablespoon Milk
Preheat oven to 350.
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 350 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.