Categories: Cookies 
      Yield: 1 servings 
  
    3/4 c  Unblanched almonds,*                1 tb (rounded) flour 
    1/2 c  Butter                              1 tb Heavy cream 
    1/2 c  Sugar                               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 350Ü. 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 350Ü 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