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Ingredientes
- 3/4 c. Unblanched almonds
- 1/2 c. Butter
- 1/2 c. Sugar
- 1 Tbsp. (rounded) flour
- 1 Tbsp. Heavy cream
- 1 Tbsp. Lowfat milk
Direcciones
- * Finely grnd 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 till butter melts. Drop by teaspoonful: onto baking sheet (don't bake more than six at one time). Bake at 350 for 7-9 min. Cookies should be only slightly brown and still bubbling at the center. Let cold only for a minute or possibly so till the edge is hard sufficient 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 cold till crisp.
- Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet. If cookies get too hard to roll over the spoon handle, place back in the oven for a few moments. Store cookies in an airtight cookie jar or possibly 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 which; however, they do not have the flair of the rolled lacy effect.
- Or possibly roll ends of cooled cookies in melted chocolate.
- Yield: 2 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 12 servings | |
| Calories 158 | |
| Calories from Fat 109 | 69% |
| Total Fat 12.64g | 16% |
| Saturated Fat 5.58g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 67mg | 3% |
| Potassium 56mg | 2% |
| Total Carbs 10.95g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 8.4g | 6% |
| Protein 1.78g | 3% |
