Almond Lace Rolls

• 3/4 cup almonds unblanched, finely ground
• 1/2 cup butter
• 1/2 cup sugar
• 1 tablespoon flour, all-purpose (rounded)
• 1 tablespoon heavy whipping cream
• 1 tablespoon milk

1. These cookies require precision timing and fast action but the results are worth the trouble.
2. I make them for holidays and special occasions, but they are delicious anytime.
3. Preheat oven to 350F (180C).
4. Butter and flour baking sheet.
5. In a small, heavy pan, place all ingredients.
6. Cook over low heat, stirring constantly until butter melts.
7. Drop by teaspoonful: onto baking sheet (do not bake more than six at one time).
8. Bake at 350F (180C) for 7 to 9 minutes.
9. Cookies should be only slightly brown and still bubbling at the center.
10. 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.
11. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp.
12. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet.
13. If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments.
14. Store cookies in an airtight cookie jar or tin.
15. They will keep for a long time, and can be made well ahead of the holiday season.
16. 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.
17. Or roll ends of cooled cookies in melted chocolate.
18. Yield: 2 dozen.

almonds unblanched, butter, sugar, flour, heavy whipping cream, milk

Taken from recipeland.com/recipe/v/almond-lace-rolls-2972 (may not work)