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Prep Time: 25 Minutes Cook Time: 7 Minutes |
Ready In: 32 Minutes Servings: 4 |
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These are very easy and impressive. They from a Good Housekeeping dated 1996...they are different and SO wonderful that you will probably have to make several batches as they are eaten as fast as they are made! Ingredients:
3/4 cup blanched almond, ground |
1/2 cup butter or 1/2 cup margarine, softened (one stick) |
1/2 cup sugar |
1 tablespoon all-purpose flour |
1 tablespoon heavy cream (although i have used evaporated milk in a pinch) |
Directions:
1. Preheat oven to 350F.
2. In 2-quart saucepan, combine ground almonds, butter, sugar, flour and cream.
3. Heat over low flame until butter melts.
4. keep mixture warm over very low flame.
5. Drop batter by rounded teaspoons, about 3-inches apart on cookie sheet.
6. (Do not place more than 6 on a cookie sheet, after they bake, they quickly have to be shaped before hardening) Bake cookies 5-7 minutes until edges are lightly brown and centers are just golden.
7. Remove from oven, and let cookies stand on cookie sheet 30-60 seconds, until edges set.
8. With metal spatula, quickly flip cookies over so the lacy side will show after being rolled.
9. Working quickly, roll each cookie into a cylinder around the handle of a wooden spoon.
10. If cookies become to hard to roll, return them briefly to often to soften.
11. As each cookie is shaped, remove from spoon handle; cool on wire rack.
12. Repeat until batter is used.
13. Makes about 3 doz.
14. cookies.
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