| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookie | 60 | Servings | |
INGREDIENTS
| 6 | Eggs (extra large aa) | |
| 2 | c | Sugar |
| 2 | c | Oil |
| 6 | c | Flour (scant) |
| 2 | ts | Baking powder (full) |
| 2 | ts | Vanilla |
| 1 | ts | Almond essence |
| 1 | c | Almonds ground find (or pecans if desired) (unblanced almonds & lightly toast in the oven before grinding) |
| 1 | c | Walnuts coarsely chopped |
INSTRUCTIONS
From: rbloom@netcom.com (Ronald Bloom) Date: 19 Aug 1994 22:13:09 -0400 Cream eggs and sugar. Add oil, vanilla, almond essence and mix. Sift flour and baking powder together. Add. Add nuts. Blend well. COver batter and regrigerate over-night. The next day: When ready to bake divide dough in eighths. Use large cooky sheet greased lightly with oil. Take eight portion of refreigerated batter and form into a long loaf about 3 inches wide and 3/4 inches high. Bake two of these on oiled cooky sheet in 350 oven for 25-30 minutes or until lightly browned. Remove cooky sheet from oven. SLice each loaf at once on diagonal into 1/2 wide slices. Replace slices on cooky-sheet (cut side down) and return to oven and lightly toast about 8 minutes. Watch carefully so slices do not burn. Then turn slices over and toast other side about 2minutes. REC.FOOD.RECIPES ARCHIVES /COOKIES REFRIGERATE DOUGH OVERNIGHT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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