| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
All-purpose flour |
| 1 |
tb |
Double-acting baking powder |
| 1/2 |
ts |
Salt |
| 4 |
lg |
Eggs; beaten |
| 1 |
c |
Sugar |
| 1 |
c |
Vegetable oil |
| 1 1/2 |
ts |
Ground cinnamon |
| 1 |
|
Egg |
| 1 |
c |
Finely chopped almonds |
INSTRUCTIONS
Recently posted to the rfcj ng ...
Preheat oven to 350 degrees. Line several baking sheets with foil. Sift the
dry ingredients into a large bowl. Beat the eggs, then add the sugar, oil,
and cinnamon. Gradually stir the egg mixture into the flour mixture. Roll
the dough into 1/2-inch-thick ropes on a floured board. Cut the ropes into
4-inch lengths and bring the ends together to form rings. Dip the rings
into the beaten egg, then into the nuts. Then place the cookies on the
baking sheets. Bake about 20 minutes. Cookies should be firm, but not
browned.
Posted to JEWISH-FOOD digest V97 #322 by Jeff Freedman
<jefffree@eskimo.com> on Dec 09, 1997
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