Directions

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Melt the butter in a saucepan over medium heat. Add the cream, sugar, flour and almonds. Stir until combined. Cook the mixture over medium-low heat, stirring constantly, until it thickens, 2- 3 minutes. Remove the pan from the heat, and allow batter to cool for 10 minutes.

For each cookie drop 1 teaspoon of the batter 2 inches apart on the prepared pans. (The cookies will spread as they bake.) Bake for 5 minutes and check the cookies. If some of them have mounds of almonds in the middle press gently with a fork to flatten. Continue baking until golden brown, about 5-7 minutes more. Remove them from the oven and immediately sprinkle the chopped chocolate peppermint on top.

When cool remove them from the baking pans.