Ingredients:
nonstick
cooking spray
2/3
cup blanched almonds
1/2
cup sugar
1/2
cup butter (1 stick)
1
tablespoon all-purpose flour
2
tablespoons milk
Instructions:
Preheat
oven to 350 degrees F. Spray large cookie sheet with nonstick cooking spray.
In food processor with knife blade attached or in blender at medium speed,
blend almonds and sugar until almonds are finely ground.
In
10-inch skillet over low heat, cook almond mixture, butter, flour, and
milk (do not use margarine because it separates from sugar during cooking),
stirring, until butter melts and mixture is blended. Keep mixture warm
over very low heat. Drop 1 heaping teaspoon mixture onto cookie sheet.
Repeat to make 3 more cookies, about 2 inches apart. (Do not place more
than 4 on cookie sheet, because after baking they must be shaped quickly
before hardening.) Bake 5 minutes or until golden.
Remove
cookie sheet from oven and let cool about 1 minute to set cookies slightly.
With pancake turner, loosen and turn cookies over, one by one, and quickly
roll around handle of wooden spoon. (If cookies get too hard to roll, reheat
in oven a minute to soften.) Cool cookies on wire rack. Repeat until all
batter is used, greasing cookie sheet each time. Store cookies in tightly
covered container.
Nutrition
Facts:
Amount
Per Serving: Calories 60
Fat
5 g, Cholesterol 8 mg,
Sodium
25 mg,
Courtesy
Of:
http://magazines.ivillage.com
|
