Mocha Lace Roll-Ups

• 12 cup sifted all-purpose flour
• 12 cup blanched almond, finely crushed
• 14 cup light corn syrup
• 14 cup sugar
• 14 cup butter or 14 cup margarine
• 1 ounce unsweetened chocolate square
• 12 teaspoon vanilla extract
• 1 cup whipping cream
• 2 tablespoons confectioners' sugar
• pistachio nut, chopped

1. Preheat oven to 325F.
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.
8. If cookies cool too quickly or are too brittle to work,return to warm oven briefly to soften.
9. Slide cookie off handle onto rack to cool completely.
10. Beat cream with sugar until stiff; pipe into cookies and dip ends into chopped pistachios.

flour, blanched almond, light corn syrup, sugar, butter, chocolate square, vanilla, whipping cream, sugar, pistachio nut

Taken from www.food.com/recipe/mocha-lace-roll-ups-372301 (may not work)