Almond Lace Cookies

Instructions

1. 1

   With a food processor, blend together the almonds, sugar, flour and salt into a fine meal. Scrape down the sides of the bowl as needed. Melt the butter and stir in the milk. Add this to the food processor and then blend until thoroughly combined. Resulting dough will be fairly mealy. Cover and refrigerate for a couple of hours or a full day. Preheat oven to 300° F. Scoop tightly packed teaspoonfuls of dough onto a sheet of parchment, about 4-6 inches apart. Top with another piece of parchment and press the cookies flat with the bottom of a small pan. Use a rolling pin to flatten the cookies until they are almost paper-thin. Place the cookies with parchment paper still on top and bottom onto a baking sheet and bake for about 15 minutes until golden brown. Remove the cookies from the oven. Working quickly so the cookies do not harden, lift each cookie and place in or on a mold for shaping. If the cookies cool before you mold them, try warming them again in the oven (15-30 seconds) to soften. For bowls, you can use upside-down spice jars. Set a cookie on the base and press the edges down gently to form a bowl. For taco/boat shapes, place the cookie over a rolling pin or cardboard tube. After shaping let the cookie cool completely before removing from the mold. Now the cookies are ready to fill with your choice of dessert.