Sunday, December 28, 2014

Bon Appetite - A Weekend Treat: SWEDISH ALMOND LACE COOKIES

Below is my very favorite cookies I learned to make in Sweden when I was an exchange students. It is a delicate, crispy but crunchy cookie that is worth the time to make. Many people prefer not to roll the cookies over a round object, but leave them to cool flat.

                       ALMOND LACE COOKIES

2/3 cup blanched almonds, ground
½ cup sugar
½ cup butter
1 tablespoon all-purpose flour4               

2 tablespoons milk
confectioners’ sugar

Preheat oven to 350 degrees F. Grease and flour large cookie sheet. Into a large skillet, measure all ingredients except confectioners’ sugar. Cook over low heat, stirring, until butter is melted and mixture is blended. Keeping mixture warm over very low heat, drop 4 heaping teaspoonfuls, 2 inches apart, onto cookie sheet. Bake 5 minutes or until golden.

Remove cookie sheet from oven and, with pancake turner, quickly remove cookies, one by one, and roll around handle of a wooden spoon, or drape over a rolling pin. (If cookies get too hard to roll, reheat in oven a minute to soften.) Cool. Repeat until all batter is used, greasing and flouring cookie sheet each time.

Lightly dust cookies with confectioners’ sugar. Makes about 2 1/2/ dozen cookies.

NOTE: Mixture will be hard to handle on humid days.

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