| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 5 |
c |
Flour |
| 1 1/2 |
c |
Sugar |
| 3 |
ts |
Baking powder |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Oil |
| 1/2 |
c |
Orange juice |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Mix together dry ingredients. In a separate bowl mix together eggs, oil and
vanilla. Using an electric mixer begin mixing the wet ingredients to the
dry. When the two bowls are combined then mix in the orange juice.
Refrigerate overnight. Preheat oven to 350 degrees. Wet hand and take about
a rounded tablespoon of dough and press it down on a non stick cookie
sheet. Bake 15 minutes.
Allow to cool.
NOTES : will keep about two weeks and do not even need to be covered.
Posted to JEWISH-FOOD digest V97 #317 by lisamontag@juno.com (Lisa Montag)
on Dec 5, 1997
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”