1/2 cup blanched almonds1/2 cup butter
1/2 cup sugar
1 tablespoon flour
2 tablespoons whole milk
Preheat oven to 375. Grease generously and flour two cookie sheets.
Combine all ingredients in a small saucepan. Cook, stirring, over low heat until butter melts.
Drop by teaspoonfuls, 4 inches apart, onto cookie sheets (no more than 5 to a sheet).
Bake 6 minutes, or until cookies are light brown and centers are bubbling. Let stand 1 minute. Working quickly, roll each cookie around the handle of a wooden spoon. Gently slide cookie off handle. Place, seam side down, on wire rack to cool. If cookies become too crisp to roll, return to oven for a minute or two.
Regrease and reflour cookie sheets before baking each batch. Makes 2 dozen.
Until you’ve got the hang of it, and even then, you might find it easier to just bake one cookie sheet at a time. Once they cool too much, they get hard to roll, and they break. That makes for some yummy snacking along the way, but if you’re making them for a party or something where you want them to look pretty, it might be wiser to only cook four or five cookies at a time.