| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookies | 1 | Servings | |
INGREDIENTS
| -Patricia Dwigans fwds07a- | ||
| 1/2 | c | Butter |
| 1 | tb | Flour |
| 1/2 | c | Sugar |
| 1 | tb | Heavy cream |
| 1 | tb | Milk |
| 3/4 | c | Ground almonds; 1/2 cup blanched almonds ground in blender |
| 4 | oz | Semisweet chocolate bits |
| 1/2 | oz | Cocoa butter; to 1-oz, available in drug stores |
INSTRUCTIONS
Preheat oven to 350~. Place butter, flour, sugar, cream and milk in a small pan and heat slowly until butter is melted. Stir in almonds. Grease and flour large baking sheet. Spoon 5 well spaced teaspoons of mixture onto sheet. Bake 8-9 minutes. Cool 1 minute and transfer top side down to paper towels. Repeat baking 5 at a time until all mixture is used. Melt chocolate and cocoa butter, or you can use paraffin, in top of a double boiler and dribble on cooled lace. Chill to harden chocolate. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’ve achieved nothing until you find God”