Almond Lace Rolls

Recipes Ingredients:

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

Recipe Instructions:

* 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