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* Finely grnd These cookies require precision timing and fast action but the results are worth the trouble.
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I make them for holidays and special occasions, but they are delicious anytime.
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Preheat oven to 350.
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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 till butter melts.
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Drop by teaspoonful: onto baking sheet (don't bake more than six at one time).
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Bake at 350 for 7-9 min.
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Cookies should be only slightly brown and still bubbling at the center.
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Let cold only for a minute or possibly so till the edge is hard sufficient 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 cold till 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 hard 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 possibly 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 which; however, they do not have the flair of the rolled lacy effect.
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Or possibly roll ends of cooled cookies in melted chocolate.
