Wooden Spoon Cookies
|Blanched almonds||3⁄4 Cup (12 tbs), ground|
|Butter margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Heavy cream/Whipping cream||1 Tablespoon|
Preheat oven to 350°F.
Grease and flour 2 large cookie sheets.
In 2 quart saucepan, combine ground almonds, margarine or butter, sugar, flour, and cream.
Heat over low heat, stirring occasionally, until margarine or butter melts.
Keep mixture warm over very low heat.
Drop batter by rounded teaspoons, about 3 inches apart, onto cookie sheet. (Do not place more than 6 on cookie sheet because, after baking, cookies must be shaped quickly before hardening.)
Bake cookies 5 to 7 minutes, until edges are lightly browned and centers are just golden.
Let cookies remain on cookie sheet 30 to 60 seconds, until edges are just set.
With pancake turner or long, flexible metal spatula, flip cookies over quickly so lacy texture will be on outside after rolling.
Working as quickly as possible, roll each cookie into a cylinder around handle of wooden spoon; remove to wire rack.
If cookies become too hard to roll, return to oven briefly to soften.
As each cookie is shaped, remove from spoon handle; cool on wire rack.
Repeat until all batter is used.