Almond Lace Rolls Recipe

• 3/4 c. Unblanched almonds
• 1/2 c. Butter
• 1/2 c. Sugar
• 1 Tbsp. (rounded) flour
• 1 Tbsp. Heavy cream
• 1 Tbsp. Lowfat milk

1. * Finely grnd 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 350.
4. Butter and flour baking sheet.
5. In a small, heavy pan, place all ingredients.
6. Cook over low heat, stirring constantly till butter melts.
7. Drop by teaspoonful: onto baking sheet (don't bake more than six at one time).
8. Bake at 350 for 7-9 min.
9. Cookies should be only slightly brown and still bubbling at the center.
10. Let cold only for a minute or possibly so till the edge is hard sufficient 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 cold till crisp.
12. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet.
13. If cookies get too hard to roll over the spoon handle, place back in the oven for a few moments.
14. Store cookies in an airtight cookie jar or possibly 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 which; however, they do not have the flair of the rolled lacy effect.
17. Or possibly roll ends of cooled cookies in melted chocolate.
18. Yield: 2 dozen.

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

Taken from cookeatshare.com/recipes/almond-lace-rolls-63820 (may not work)