Accordion treats
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sheets; (1-yard) heavy-duty foil | |
| ¾ | cup | Margarine or butter; softened |
| ¾ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 2 | Eggs | |
| 1 | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
| ½ | cup | Chopped walnuts; if desired |
Directions
Source: Best of the Bake-off (1957 Grand Prize Winner!) Heat oven to 325F. Fold 1 sheet of foil in half lengthwise. Fold the double- thickness foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with second sheet of foil.
In a large bowl, beat margarine and sugar until light and fluffy. Add vanilla and eggs; beat well. Add flour and salt; mix well. Stir in walnuts.
Drop 1 rounded teaspoon of dough into each fold of foil. (Dough spreads during baking to form 4½ to 5 inch long cookies.) Bake at 325F for 18 to 26 minutes or until golden brown. Remove cookies from foil; cool completely. Turn foil over for second baking.
Posted to JEWISH-FOOD digest by syschwartz@... (Sarah J Schwartz) on Dec 1, 1998, converted by MM_Buster v2.0l.