| 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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