| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookies | 30 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1/2 | c | Sugar |
| 3/4 | c | Almonds; Blanched, finely ground |
| 1 | tb | Whipping Cream |
| 1 | tb | All-Purpose Flour |
| 1 | ds | Salt |
INSTRUCTIONS
Combine butter and sugar in a saucepan. Cook over low heat till butter melts, stirring constantly. Stir in almonds, whipping cream, flour and salt. Drop by teaspoonfuls 5 inches apart onto a foil-lined cookie sheet; do only 4 cookies at a time. Bake in a 350*F oven for 4 to 5 minutes or till the cookies are bubbly, and a light golden brown. Remove from oven. Let cookies stand on the cookie sheet for 1 or 2 minutes, or just till the edges are firm enough to lift with a spatula. Quickly remove one cookie at a time and roll it around the handle of a wooden spoon, working with the bowl of the spoon extending over the edge of the countertop. Slide cookie off spoon handle and cool on a wire rack. Use new foil lining for each batch of cookies. Recipe by: Simply Perfect Baking Posted to MC-Recipe Digest V1 #866 by "Tom and Tracy McArdle" <mcatt@n5.com> on Oct 26, 1997
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