Broomstick cookies

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

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