Chocolate-Edged Lace Cookies

By AnneS

Ingredients

• 2/3 cup ground almonds
• 1/2 cup butter
• 1/2 cup sugar
• 2 Tablespoons milk
• 1 Tablespoon flour
• 4 oz. dark sweet or bittersweet chocolate candy bar, broken into pieces

Preparation

Step 1

Preheat oven to 3225 degrees. Grease cookie sheets very lightly. Combine almonds, butter, sugar, milk and flour in large skillet. Cook and stir over low heat until well blended. Keep mixture warm over very low heat while forming and baking cookies.

Drop 2 tablespoons of batter 2" apart onto prepared cookie sheets. Bake 6 minutes or until cookies are golden brown. If cookie becomes too brittle to remove, warm briefly to soften them again. For taco-shaped cookies, balance a wooden spoon between two cans. Working quickly while cookies are still hot, drape the cookies (bottom side down) over the handle of the spoon so that both sides hang down. When firm, transfer to wire rack.

To edge: Melt chocolate in a small, heavy saucepan over low heat, stirring constantly. Tilt the saucepan to pool chocolate at one end; dip edge of each cookie in chocolate, turning cookie slowly so entire edge is tinged with chocolate. let cookies stand on waxed paper until chocolate is set.