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1
These cookies require precision timing and fast action but the results are worth the trouble.
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2
I make them for holidays and special occasions, but they are delicious anytime.
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Preheat oven to 350F (180C).
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Butter and flour baking sheet.
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In a small, heavy pan, place all ingredients.
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Cook over low heat, stirring constantly until butter melts.
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Drop by teaspoonful: onto baking sheet (do not bake more than six at one time).
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Bake at 350F (180C) for 7 to 9 minutes.
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Cookies should be only slightly brown and still bubbling at the center.
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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.
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Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp.
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Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet.
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If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments.
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Store cookies in an airtight cookie jar or tin.
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They will keep for a long time, and can be made well ahead of the holiday season.
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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.
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Or roll ends of cooled cookies in melted chocolate.
