Almond Lace Rolls

---------- Recipe via Meal-Master (tm) v8.05

Title: Almond Lace Rolls
Categories: Cookies
Yield: 24 servings

3/4 c Unblanched almonds; *
1/2 c Butter
1/2 c Sugar
1 tb (rounded) flour
1 tb Heavy cream
1 tb Milk

* 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.

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