| 1 | * finely ground |
| 2 | these cookies require precision timing and fast action but the results are worth the trouble. |
| 3 | I make them for holidays and special occasions, but they are delicious anytime. |
| 4 | preheat oven to 350? |
| 5 | Butter and flour baking sheet. |
| 6 | in a small, heavy pan, place all ingredients. |
| 7 | Cook over low heat, stirring constantly until butter melts. |
| 8 | Drop by teaspoonful: onto baking sheet (do not bake more than six at one time). |
| 9 | bake at 350?for 7-9 minutes. |
| 10 | Cookies should be only slightly brown and still bubbling at the center. |
| 11 | 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. |
| 12 | Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp. |
| 13 | use a fresh cookie sheet for each baking to avoid cookies sticking on sheet. |
| 14 | If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments. |
| 15 | store cookies in an airtight cookie jar or tin. |
| 16 | They will keep for a long time, and can be made well ahead of the holiday season. |
| 17 | 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. |
| 18 | Or roll ends of cooled cookies in melted chocolate. |
| 19 | yield: 2 dozen. |
| 20 | Margo h. |
| 21 | Tyler, silver spring, md |
| 22 | randy shearer |
