Mocha Lace Roll-Ups

½ C sifted flour

½ C ground blanched almonds

¼ C light corn syrup

¼ C sugar

¼ C (½ stick) butter or margarine

1 square unsweetened chocolate

½ t vanilla

1 C heavy cream

2 T powdered sugar

Chopped pistachio nuts

∙ Preheat oven to 325'

∙ Combine flour and almonds.

∙ Combine corn syrup, sugar, butter and chocolate in small heavy saucepan.

∙ Cook, stirring constantly, until mixture comes to a boil and chocolate is melted.

∙ Remove from heat and stir in vanilla.

∙ Stir in flour mixture gradually until well blended.

∙ Drop mixture by rounded teaspoonfuls about 3" apart onto ungreased cookie sheets.

∙ Bake no more than 6 at a time.

∙ Bake in preheated oven for 9 minutes.

∙ Remove to wire rack and cool 1 to 1 ½ minutes.

∙ Scoop up warm cookie with large metal spatula and quickly roll around wooden spoon handle (at least ½" in diameter).

∙ Hold a few seconds until cookie stiffens.

∙ (If the cookies cool too quickly or are too brittle to work, return to warm oven briefly to soften.)

∙ Slide cookie off handle onto rack to cool completely.

∙ Beat heavy cream with powdered sugar until stiff. Pipe into ends of cookies.

∙ Dip ends into chopped pistachios.

∙ Makes about 1 ¾ dozen for $3.26