** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Butter and flour baking sheet. In a small, heavy pan, place all ingredients.
3. Cook over low heat, stirring constantly until butter melts.
4. Drop by teaspoonful: onto baking sheet (do not bake more than six at one time).
5. Bake at 350 F for 7-9 minutes. Cookies should be only slightly brown and still bubbling at the center.
6. 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.
7. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp.
8. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet.
9. If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments.
10. Store cookies in an airtight cookie jar or tin.
11. They will keep for a long time, and can be made well ahead of the holiday season.
12. 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.
13. Or roll ends of cooled cookies in melted chocolate.
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Dietary Notes:
This recipe is very low-sodium with 100.63mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Tree Nuts, Butter, Gluten, Almonds, Natural Sweeteners allergies.
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