| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Cookie | 50 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 1 1/2 | c | Sugar |
| 1 | c | Oil |
| 2 | ts | Baking powder |
| 5 | c | Flour |
| 2 | ts | Vanilla |
| 2 | ts | Almond extract |
| 1 | c | Chopped nuts |
| 6 | Cut up cherries | |
| 1 | c | Chocolate chips |
INSTRUCTIONS
From: sstier@usa.pipeline.com (susan stier) Date: Sun, 28 Jul 1996 14:05:26 GMT Cream eggs and sugar together. Add oil, mix well . Add vanilla and almond extract. Add baking powder to flour, then add dry mixture a little at a time to the egg and sugar mix. Add nuts, cherry and/or chocolate chips. PLACE IN REFRIGERATOR AT LEAST 2 HOUR Turn out on well floured board. With floured hands, divide batter into 6 or 8 strips. Put on greased cookie sheets. Bake 40-45 minutes at 350 degrees, until top is light brown. Remove from oven. Slice while still hot, into 1/2inch slices. Put back into oven, with heat off for 10-15 minutes. Remove and let cool. Sprinkle tops with powder sugar. These cookies store well in a tightly covered tin or plastic container. JEWISH-FOOD digest 284 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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