** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cook over low heat till butter melts, stirring constantly.
3. Stir in almonds, whipping cream, flour and salt.
4. Drop by teaspoonfuls 5 inches apart onto a foil-lined cookie sheet; do only 4 cookies at a time.
5. Bake in a 350*F oven for 4 to 5 minutes or till the cookies are bubbly, and a light golden brown.
6. Remove from oven. Let cookies stand on the cookie sheet for 1 or 2 minutes, or just till the edges are firm enough to lift with a spatula.
7. Quickly remove one cookie at a time and roll it around the handle of a wooden spoon, working with the bowl of the spoon extending over the edge of the counter-top.
8. Slide cookie off spoon handle and cool on a wire rack.
9. Use new foil lining for each batch of cookies.
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Dietary Notes:
This recipe is low-sodium with 27.2mg per serving and low-cholesterol with 8.83mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Butter, Gluten, Almonds, Natural Sweeteners allergies.