---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Almond Lace Rolls
  Categories: Cookies
       Yield: 24 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 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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