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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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ALMOND LACE ROLLS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ravech Estate in Pilot Point, Texas in 1984. Ingredients:
3/4 cup unblanched almonds |
1 rounded tablespoon flour |
1/2 cup butter softened |
1 tablespoon heavy cream |
1/2 cup sugar |
1 tablespoon milk |
Directions:
1. Preheat oven to 350 then butter and flour baking sheet.
2. In a small heavy pan place all ingredients then cook over low heat.
3. Stir constantly until butter melts.
4. Drop by teaspoonfuls onto baking sheet but do not bake more than six at one time.
5. Bake at 350 for 8 minutes.
6. Cookies should be only slightly brown and still bubbling at the center.
7. Let cool 2 minutes then quickly lift cookies and turn them top side down on paper towels.
8. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp.
9. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet.
10. If cookies get too firm to roll over the spoon handle place back in oven for a few moments.
11. Store cookies in an airtight cookie jar or tin.
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