| 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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