Almond lace cookies

Yield: 16 Servings

Measure Ingredient
\N \N Butter; for the baking sheet
\N \N Flour; for the baking sheet
¾ cup Ground almonds; see * Note
½ cup Sugar
½ cup Unsalted butter or margarine (1 stick); softened
1 tablespoon All-purpose flour
2 tablespoons Milk
1 teaspoon Grated orange zest

* Note: In a food processor, grind the almonds to a powder by pulsing off and on to keep the powder loose.

Preheat the oven to 350 degrees. Lightly butter and flour at least 2 baking sheets.

In a large saute pan, combine the remaining ingredients. Stir over low heat with a wooden spoon until the butter melts and the ingredients are well mixed. Remove from the heat.

Place heaping teaspoons of the batter about 5 inches apart. (The batter will spread during baking.) Bake for 8 to 10 minutes or until evenly browned. Remove from the oven. Using a wide spatula, remove the cookies from the baking sheet and immediately shape as desired, into tightly rolled cigarettes, or fans, or allow to cool and serve flat.

Store in airtight containers for 2 days or in the freezer for up to a month. This recipe yields 16 to 20 cookies.

Recipe Source: COOKING RIGHT with John Ash >From the TV FOOD NETWORK - (Show # CR-9633 broadcast 08-19-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: John Ash

Converted by MM_Buster v2.0l.

Posted to MM-Recipes Digest by Alan Hewitt <alan@...> on Nov 10, 1998

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