| 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
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