| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
80 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Sugar |
| 1 1/4 |
|
Stick (3/4 cup) butter or margarine |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1 1/4 |
ts |
Ground cinnamon |
| 5 |
lg |
Eggs |
| 1 |
tb |
Vanilla extract |
| 2 |
|
Squares (1 ounce each) unsweetened chocolate; grated or finely ground in food processor or blender |
| 4 |
c |
All-purpose flour |
| 1 1/2 |
c |
Whole unblanced (natural) almonds; toasted and coarsely chopped |
| 1 |
|
Egg beaten with: |
| 1 |
ts |
Water |
INSTRUCTIONS
EGG GLAZE
From: Chris Susalski <DntlQueen@AOL.COM>
Date: Wed, 17 Jul 1996 16:18:21 -0400
1. In a large bowl beat sugar, butter, baking soda, baking powder and
cinnamon with an electric mixer until blended.
2. Add eggs and extract; beat until smooth. Stir in grated chocolate. With
mixer on low speed, beat in flour, half at a time. Stir in almonds. Cover
dough and refrigerate 1 hour or until firm enough to shape.
3. Position racks to divide oven in thirds. Heat oven to 350. Lightly
grease 2 cookie sheets.
4. Divide dough in fourths. On a lightly floured surface, roll out each
portion of dough into a 12 inch log. Place 2 logs 4 inches apart on each
cookie sheet. Brush with egg glaze.
5. Bake 25 to 30 minutes, switching cookie sheets halfway through baking,
until logs feel firm. Loosen logs and cool on sheets 10 minutes. Reduce
oven temperature to 275 degrees.
6. Slide logs onto cutting board. With a long serrated knife, carefully
cut each log diagonally into 20 slices. Arrange slices upright on cookie
sheets.
7. Bake 20 minutes or until dry. Remove to rack to cool completely. Store
airtight.
EAT-L Digest 16 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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