Lacy Swedish Almond Wafers
Preheat the oven to 350 degrees. Combine all the ingredients in a small heavy saucepan. Heat until the butter melts, stirring constantly. The mixture will be very runny! Drop by teaspoonfuls (use an actual measuring teaspoon) on buttered and floured cookie sheet (or use parchment paper). Space them about 4" apart with no more than 6 per tray because they spread out a lot. Bake about 7 minutes or until the edges are brown and the center is still bubbly. Cool 1 minute. Loosen each cookie and here the fun begins. You can wrap the cookie around the handle of a wooden spoon to create a tube, put into a ramekin to create a bowl, or leave flat. These cookies are rather fragile so handle them gently and put them into an air tight container as humidity will make them "melt". Use your favorite cream filling to make them an extra special treat, but fill them right before you serve them.
Melt 2 cups semi-sweet chocolate chips. Add 2 T. vegetable oil and mix together. Drizzle over the top of the bars. Refrigerate for 20 minutes and then take out and cut the bars to serving size. Serve from fridge so they aren’t so melty and messy.