| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Sheets; (1-yard) heavy-duty foil |
| 3/4 |
c |
Margarine or butter; softened |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 2 |
|
Eggs |
| 1 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Chopped walnuts; if desired |
INSTRUCTIONS
Source: Best of the Bake-off (1957 Grand Prize Winner!)
Heat oven to 325F. Fold 1 sheet of foil in half lengthwise. Fold the
double- thickness foil crosswise into 1-inch pleats to make an
"accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with
second sheet of foil.
In a large bowl, beat margarine and sugar until light and fluffy. Add
vanilla and eggs; beat well. Add flour and salt; mix well. Stir in walnuts.
Drop 1 rounded teaspoon of dough into each fold of foil. (Dough spreads
during baking to form 4 1/2 to 5 inch long cookies.)
Bake at 325F for 18 to 26 minutes or until golden brown. Remove cookies
from foil; cool completely. Turn foil over for second baking.
Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on
Dec 1, 1998, converted by MM_Buster v2.0l.
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