Yield: makes about 4 dozen
Ingredients: 3 eggs, beaten; 1 cup sugar; 1 tsp. almond extract; 1 tsp. vanilla extract; 1 tsp. grated lemon peel; 1 cup oil; 1/4 tsp. salt; 1 tsp. baking powder; 3 cups flour; 1 cup chopped walnuts or almonds; cinammon/sugar mixture

Recipe information

Yield
makes about 4 dozen

Ingredients

3 eggs, beaten

1 cup sugar

1 tsp. almond extract

1 tsp. vanilla extract

1 tsp. grated lemon peel

1 cup oil

1/4 tsp. salt

1 tsp. baking powder

3 cups flour

1 cup chopped walnuts or almonds

cinammon/sugar mixture

Preparation

Beat eggs, sugar and oil. By hand stir in extracts, peel, flour, baking powder, salt. Add nuts.
Place dough in refrigerator after mixing, for 1 or 2 hours. It makes the dough harder and easier to handle.
Wet hands and form two loaves. Place on opposite sides of a cookie sheet with sides. Bake 30 minutes in 350 oven.
Remove and slice while still hot [prevents breaking]. Sprinkle with cinammon /sugar and put back on the cookie sheet and toast on each side for 5 to 8 minutes in 350 oven.

TagsJewish Cookie Dessert Nut Baking Low Fat

Recipe notes

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