Title: Almond lace rolls
 Categories: Cookies
      Yield: 1 Servings
 
    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 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.