| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Unblanched almonds,* |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Sugar |
| 1 |
tb |
(rounded) flour |
| 1 |
tb |
Heavy cream |
| 1 |
tb |
Milk |
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 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.
Yield: 2 dozen. Margo H. Tyler, Silver Spring, MD
Randy Shearer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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