Instructions: * Finely ground These cookies require precision timing and fast action but the results are worth the trouble. I make them for holidays and special occasions, but they are delicious anytime.

Preheat oven to 350. Butter and flour baking sheet. In a small, heavy pan, place all ingredients. Cook over low heat, stirring constantly until butter melts. Drop by teaspoonful: onto baking sheet (do not bake more than six at one time). Bake at 350 for 7-9 minutes. Cookies should be only slightly brown and still bubbling at the center. 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. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp.

Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet. If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments. Store cookies in an airtight cookie jar or tin.

They will keep for a long time, and can be made well ahead of the holiday season.

Variations: These cookies also can be left flat-make them smaller if you do that; however, they dont have the flair of the rolled lacy effect.

Or roll ends of cooled cookies in melted chocolate.

Yield: 2 dozen.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.