Preheat oven to 375. Lightly grease heavy large baking sheet. using
hand-hel electric mixer (I used my kitchen aid with no problems) beat egg &
sugar until very thick and fluffy, about 2 minutes. Beat in brandy and
vanilla. Sift flour, baking powder, cinnamon & salt into egg mixture and
blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to
form 10-11 inch strip. Using moistened fingers, shape dough into neat 11
inch by 2 1/2 inch log. Bake until log just begins to brown and feels firm
to the touch, about 20 minutes. Cool cookie log on sheet 15 minutes.
Maintain oven temperature.
Transfer log to work surface. Using serrated knife cut crosswise into 1/3
inch wide slices. Arrange slices on baking sheet. Bake 10 minutes. Turn
over and bake until begnning to color, about 8 minutes longer. Cool
completely on baking sheet. Cookies will become very crisp.
Can be prepared one week ahead. Store in airtight container at room
temperature.
Posted to TNT Recipes by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on May 24,
1997
Posted to MC-Recipe Digest by Joyce Bennis <Joyce_B@email.msn.com> on
Marcay,, h 17, 199
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!