| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Jewish | Cookies, Holiday, Jewish | 24 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 1 | c | Granulated Sugar |
| 1 1/2 | c | Almonds; Chopped |
| 1 | c | Vegetable Oil |
| 3 | c | All-Purpose Flour |
| 1 | tb | Baking Powder |
| 1 | pn | Salt |
| 3 | tb | Granulated Sugar |
| 2 | tb | Cinnamon |
INSTRUCTIONS
TOPPING In bowl, beat eggs with sugar; stir in almonds and oil. Stir together flour, baking powder and salt; add to egg mixture and mix thoroughly. Let stand for 30 minutes. Divide into thirds; shape each into 8-1/2- x 3-1/2-inch log. Place on greased baking sheet; bake in centre of 375'F oven for 20 minutes. Let cool on pan on rack for 10 minutes. Transfer to cutting board. Cut into 3/4-inch thick slices; place, cut side down, on 2 baking sheets. Topping: Stir sugar with cinnamon; sprinkle half over cookies. Reduce temperature to 325'F; bake on 2 racks closest to centre of oven for 15 minutes. Turn cookies over; sprinkle with remaining topping. Switch and rotate pans; bake for 15 minutes longer or until golden. Transfer to racks; let cool completely. (Cookies can be stored in airtight container for up to 5 days or frozen in rigid airtight container for up to 1 month. Makes about 24 cookies. PER COOKIE: about 235 cal, 4 g pro, 14 g total fat ( 1 g sat. fat), 24 g carb, 1 g fibre, 36 mg chol 44 mg sodium. NOTES : These are not from my mom's recipe :) Recipe by: Canadian Living Dec. '97 Posted to JEWISH-FOOD digest V97 #299 by Bob & Carole Walberg <[email protected]> on Nov 16, 1997
A Message from our Provider:
“Romans 1:20 – God doesn’t believe in atheists.”