| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Jewish |
Cookies & p |
50 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 2 |
tb |
Peanut oil |
| 1 |
c |
Sugar |
| 3 |
|
Whole eggs |
| 1 |
ts |
Vanilla |
| 1 |
tb |
Fresh lemon juice |
|
|
Grated rind of 1 orange |
| 3 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/8 |
ts |
Salt |
| 1 |
c |
Chopped pecans |
|
|
Cinnamon and sugar |
INSTRUCTIONS
In a food processor, cream butter, oil, sugar, eggs, vanilla, lemon juice,
and orange rind until light and fluffy. Combine flour with baking powder
baking soda, and salt. Add to butter and egg mixture. Blend well.
Refrigerate for several hours.
Preheat oven to 350°F.
Shape into rolls. Size of roll will depend upon the slice you want. Place
on cookie sheets covered with baking parchment. Sprinkle with cinnamon and
sugar.
Bake for 25 minutes. Remove from oven. Cool slightly and slice. Sprinkle
slices with cinnamon and sugar and return to 350°F oven for 15 minutes.
Note: This recipe can also be made sugar-free (4 teaspoons Sweet 'n Low).
The volume will be less, because of the elimination of the sugar.
Cholesterol-free: 3/4 cup egg substitute instead of eggs, and corn oil
margarine instead of butter.
Yield: 48 to 60 pieces.
From: Grandma Doralee Patinkin's Jewish Family Cookbook by Doralee Patinkin
Rubin. ISBN 0-312-16856-X.
NOTES : This is a very light and crunchy Mandelbrot brought to me many
years ago by my dear friend, Shirley Epstein. I have used only this recipe
since then.
Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook
Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Feb
06, 1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”