Yield: 30 Servings
Measure | Ingredient |
---|---|
½ cup | Butter |
½ cup | Sugar |
¾ cup | Almonds; Blanched, finely ground |
1 tablespoon | Whipping Cream |
1 tablespoon | All-Purpose Flour |
1 dash | Salt |
Combine butter and sugar in a saucepan. Cook over low heat till butter melts, stirring constantly. Stir in almonds, whipping cream, flour and salt. Drop by teaspoonfuls 5 inches apart onto a foil-lined cookie sheet; do only 4 cookies at a time.
Bake in a 350*F oven for 4 to 5 minutes or till the cookies are bubbly, and a light golden brown.
Remove from oven. Let cookies stand on the cookie sheet for 1 or 2 minutes, or just till the edges are firm enough to lift with a spatula. Quickly remove one cookie at a time and roll it around the handle of a wooden spoon, working with the bowl of the spoon extending over the edge of the countertop. Slide cookie off spoon handle and cool on a wire rack. Use new foil lining for each batch of cookies.
Recipe by: Simply Perfect Baking Posted to MC-Recipe Digest V1 #866 by "Tom and Tracy McArdle" <mcatt@...> on Oct 26, 1997