Prep 25 mins
Cook 7 mins
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!
- 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)
- Preheat oven to 350F.
- In 2-quart saucepan, combine ground almonds, butter, sugar, flour and cream.
- Heat over low flame until butter melts.
- keep mixture warm over very low flame.
- Drop batter by rounded teaspoons, about 3-inches apart on cookie sheet.
- (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.
- Remove from oven, and let cookies stand on cookie sheet 30-60 seconds, until edges set.
- With metal spatula, quickly flip cookies over so the"lacy" side will show after being rolled.
- Working quickly, roll each cookie into a cylinder around the handle of a wooden spoon.
- If cookies become to hard to roll, return them briefly to often to soften.
- As each cookie is shaped, remove from spoon handle; cool on wire rack.
- Repeat until batter is used.
- Makes about 3 doz.
These are very fancy and tasty! It is a once a year recipe because of the time and attention needed to make them. However, it's worth it! Thanks for the recipe.