Mocha Lace Roll-Ups

A delicious and beautiful dessert from an old Family Circle magazine. They're a little bit of work, but oh, so gorgeous.

• Ready In: 29 mins
• Yields: 20 cookies

Ingredients

• 1⁄2 cup  sifted all-purpose flour
• 1⁄2 cup  blanched almond, finely crushed
• 1⁄4 cup light corn syrup
• 1⁄4 cup sugar
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1  ounce  unsweetened chocolate square
• 1⁄2 teaspoon vanilla extract

• Filling

• 1  cup  whipping cream
• 2  tablespoons confectioners' sugar
•  pistachio nut, chopped

Directions

1. Preheat oven to 325°F.
2. Combine flour and almonds.
3. Mix corn syrup, sugar, butter and chocolate together in a saucepan; cook, stirring constantly until mixture comes to the boil and the chocolate is melted.
4. Remove from heat and add vanilla extract; stir in flour mixture gradually until well blended.
5. Drop mixture by rounded teaspoonfuls about 3" apart on an ungreased cookie sheet (bake no more than 6 at a time).
6. Bake for 9 minutes; remove to cooling rack and cool briefly.
7. Scoop up warm cookies with a large metal spatula; quickly roll around a wooden spoon handle (at least 1/2" in diameter) and hold for a few seconds until cookie stiffens. If cookies cool too quickly or are too brittle to work,return to warm oven briefly to soften.
8. Slide cookie off handle onto rack to cool completely.
9. Beat cream with sugar until stiff; pipe into cookies and dip ends into chopped pistachios.