Almond Lace Rolls
|Almonds/Whole blanched and ground||2⁄3 Cup (10.67 tbs), slivered|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
1. Preheat oven to 350°F. Grease and flour large cookie sheet. Into 10-inch skillet, measure all ingredients (do not use margarine because it separates from sugar during cooking). Cook over low heat, stirring, until butter is melted and mixture is blended. Keep mixture warm over very low heat.
2. Drop 1 heaping teaspoonful mixture onto cookie sheet. Repeat to make 3 more cookies, about 2 inches apart. (Do not place more than 4 on cookie sheet because, after baking, cookies must be shaped quickly before hardening.) Bake cookies 5 minutes or until golden.
3. Remove cookie sheet from oven; let cool about 1 minute to let cookies set slightly. Then, with pancake turner, quickly loosen and turn cookies over one by one, and roll around handle of wooden spoon. (If cookies get too hard to roll, reheat in oven a minute to soften.) Cool cookies on wire rack. Repeat until all batter is used, greasing and flouring cookie sheet each time. Store cookies in tightly covered container.