Almond Lace Cookies

Gather several wooden spoons before you begin.

You'll be shaping these cookies around them.

Ingredients:

3/4 C. whole natural almonds, finely chopped

1/2 C. butter

1/2 C. sugar

2 1/2 Tablespoon  all-purpose flour

2 Tablespoon whipping cream

Combine all ingredients in a saucepan.  Cook over medium heat until butter melts, stirring often.  Remove from heat.  Making 4 - 6 cookies at a time, spoon batter by teaspoonfuls onto a parchment paper lined cookie sheet.  Bake at 350' degrees for 6-7 minutes or until browned.  (There's a fine line between brown and overdone, so don't leave the kitchen while these bake.)  Cool 1 minute.

Using a wide metal spatula, transfer warm cookies, one at a time with bumpy side down, onto wax paper.  Roll each cookie immediately over the handle of a wooden spoon.  Slide cookie from spoon handle, cool on a wire rack.  (If baked cookies become too crisp to roll, reheat for 30 seconds.)  Repeat with remaining batter.  Store in an airtight container up to 1 week.

Yield: 3 Dozen