Mandelbrot #3
Source of Recipe
Cooking Light Magazine
* Exported from MasterCook *
Mandelbrot #3
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies, Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
2/3 cup vegetable oil
1 carton egg substitute (8 oz)
1 tablespoon grated orange rind
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
1/2 cup almonds (about 3 oz) -- toasted and
finely ground
1 1/2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
cooking spray
Preheat oven to 350 degrees F.
Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Combine flour and next 7 ingredients (flour though nutmeg); gradually add to sugar mixture, beating until well-blended.
Turn dough out onto a lightly floured surface; knead lightly. Shape dough into 2 (12-inch-long) rolls. Place rolls on a baking sheet coated with cooking spray; flatten to 1-inch thickness.
Bake at 350 degrees F for 20 minutes. Remove rolls from baking sheet, and let cool 10 minutes on a wire rack.
Cut each roll into 24 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350 degrees F for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from baking sheet, and let cool completely on wire rack.
Yield: 4 dozen
Cuisine:
"Jewish"
Source:
"Cooking Light Magazine"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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