Recipe: Wooden Spoon Cookies (using ground almonds)

WOODEN SPOON COOKIES

"These are literally eaten as fast as I can make them," says Cindie David of Lawrenceville, Georgia She got the recipe from her mother-in-law, who got it from her mother. After baking, each hot cookie is rolled around the handle of a wooden spoon.

3/4 cup blanched almonds, ground
1/2 cup (1 stick) margarine or butter, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1 tablespoon heavy (whipping) cream

Preheat oven to 350 degrees F. Grease and flour 2 large cookie sheets.

In 2-quart saucepan, combine ground almonds, margarine or butter, sugar, flour, and cream. Heat over low heat, stirring occasionally, until margarine or butter melts. Keep mixture warm over very low heat.

Drop batter by rounded teaspoons, about 3 inches apart, onto cookie sheet. (Do not place more than 6 on cookie sheet because, after baking, cookies must be shaped quickly before hardening.)

Bake cookies 5 to 7 minutes, until edges are lightly browned and centers are just golden. Let cookies remain on cookie sheet 30 to 60 seconds, until edges are just set. With pancake turner or long, flexible metal spatula, flip cookies over quickly so lacy texture will be on outside after rolling. Working as quickly as possible, roll each cookie into a cylinder around handle of wooden spoon; remove to wire rack. If cookies become too hard to roll, return to oven briefly to soften. As each cookie is shaped, remove from spoon handle; cool on wire rack. Repeat until all batter is used.

Makes about 3 dozen cookies
Source: Good Housekeeping Best Recipes, 1998