Grandma's Wooden Spoon Cookies
May 07, 2015
"I originally clipped this recipe from an old Good Housekeeping magazine and have been eyeing it for quite some time. I have been wanting to make it, as it sounds wonderful and that it will result in a delicate delicious cookie. I've even had all my ingredients ready last Christmas, and just plain ran out of time. Placing it here for safe keeping so I can access it quickly."
- Serving Size: 1 (25.4 g)
- Calories 138
- Total Fat - 10.7 g
- Saturated Fat - 5.1 g
- Cholesterol - 20.7 mg
- Sodium - 68.4 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 0.7 g
- Sugars - 8.6 g
- Protein - 1.4 g
- Calcium - 19.5 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 350 - Fahrenheit.
In 2-quart saucepan, combine ground almonds, butter, sugar, flour and cream.
Heat over low flame until butter melts.
Keep mixture warm over very low flame.
Drop batter by rounded teaspoons, about 3-inches apart on cookie sheet.
(Do not place more than 6 on a cookie sheet, after they bake, they quickly have to be shaped before hardening) Bake cookies 5-7 minutes until edges are lightly brown and centers are just golden.
Remove from oven, and let cookies stand on cookie sheet 30-60 seconds, until edges set.
With metal spatula, quickly flip cookies over so the"lacy" side will show after being rolled.
Working quickly, roll each cookie into a cylinder around the handle of a wooden spoon.
If cookies become to hard to roll, return them briefly to often to soften.
As each cookie is shaped, remove from spoon handle; cool on wire rack.
Repeat until batter is used.
Makes about 3 dozen cookies.
Tips & Variations
No special items needed.