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Recipe Name: Almond Lace Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 1

3/4 Cup(s) Unblanched almonds, *
1/2 Cup(s) Butter
1/2 Cup(s) Sugar
1 Tablespoon(s) rounded flour
1 Tablespoon(s) Heavy cream
1 Tablespoon(s) 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
350ø. 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 350ø 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 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 1902
Calories From Fat: 1312
Total Fat: 151.8g
Cholesterol: 265.8mg
Sodium: 166.8mg
Potassium: 666.6mg
Carbohydrates: 131.3g
Fiber: 14.8g
Sugar: 100.7g
Protein: 21.4g

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