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Almond Lace Rolls

3/4 cup unblanched almonds finely ground
1/2 cup butter
1/2 cup sugar
1 tablespoon (rounded) flour
1 tablespoon heavy cream
1 tablespoon milk

Preheat oven to 350. 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 350 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.

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