Mary & Martha's Kitchen Recipe

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Almond Lace Rolls Recipe 3/4 c Unblanched almonds,* 1/2 c Butter 1/2 c Sugar 1 tb (rounded) flour 1 tb Heavy cream 1 tb Milk * finely ground These cookies require precision timing and fast action but the results are worth the trouble. I make them for holidays and special occasions, but they are delicious anytime. Preheat oven to 350?. Butter and flour baking sheet. In a small, heavy pan, place all ingredients. Cook over low heat, stirring constantly until butter melts. Drop by teaspoonful: onto baking sheet (do not bake more than six at one time). Bake at 350? for 7-9 minutes. Cookies should be only slightly brown and still bubbling at the center. Let cool only for a minute or so until the edge is firm enough to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet. If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments. Store cookies in an airtight cookie jar or tin. They will keep for a long time, and can be made well ahead of the holiday season. Variations: These cookies also can be left flat-make them smaller if you do that; however, they don't have the flair of the rolled lacy effect. Or roll ends of cooled cookies in melted chocolate. Yield: 2 dozen. Margo H. Tyler, Silver Spring, MD Randy Shearer

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<h1>Almond Lace Rolls</h1> <h2>Recipe</h2><p> <P>3/4 c Unblanched almonds,* <P>1/2 c Butter <P>1/2 c Sugar <P>1 tb (rounded) flour <P>1 tb Heavy cream <P>1 tb Milk <P>* finely ground These cookies require precision timing and fast action but the results are worth the trouble. I make them for holidays and special occasions, but they are delicious anytime. Preheat oven to 350?. Butter and flour baking sheet. In a small, heavy pan, place all ingredients. Cook over low heat, stirring constantly until butter melts. Drop by teaspoonful: onto baking sheet (do not bake more than six at one time). Bake at 350? for 7-9 minutes. Cookies should be only slightly brown and still bubbling at the center. Let cool only for a minute or so until the edge is firm enough to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet. If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments. Store cookies in an airtight cookie jar or tin. They will keep for a long time, and can be made well ahead of the holiday season. Variations: These cookies also can be left flat-make them smaller if you do that; however, they don't have the flair of the rolled lacy effect. Or roll ends of cooled cookies in melted chocolate. Yield: 2 dozen. Margo H. Tyler, Silver Spring, MD Randy Shearer <div><a href='http://www.maryandmarthaskitchen.com/Almond_Lace_Rolls/35115/' title='Almond Lace Rolls Recipe'>Almond Lace Rolls Recipe</a></div>

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