Grandma Goldberg's Mandelbrot
This recipe was handwritten by Sara Goldberg into the front of one of Mom's Jewish cookbooks. Liz came across it on December 7, 2010.
NOTES:
This recipe doesn't call for refrigeration.
Nuts, cinnamon-and-sugar, salt, and water were not in the ingredient list but are referred to in the preparation steps.
The original ingredient list calls only for vanilla extract; no almond extract. It also calls to add the vanilla after adding the flour and baking powder, but Liz had changed that step.
Uses wax paper but no mention of refrigeration or of cutting the rolled "logs." Original preparation steps as written by Sara Goldberg probably were done by memory and not while actually making the cookies.
For reference, look at Liz's other Mandelbrot recipe.
INGREDIENTS
3/4 cup Crisco or 1/2 cup oil
1 cup sugar
3 eggs
1/4 cup water
3-1/2 cups flour, sifted
2 tsp baking powder
1/4 tsp salt
1-1/2 tsp vanilla
1/2 tsp almond extract*
cinnamon-and-sugar (1/2 Tbl cinnamon to 1/4 cup white sugar)*
1/2 cup chopped almonds, toasted* (use almond halves for easier chopping)
*item added to ingredient list by Liz.
PREPARATION
Oven to 350.
1. Chop the nuts finely and toast them in an ungreased skillet on medium heat until fragrant. Remove quickly and set aside.
2. Sift flour, baking powder, and salt into medium bowl and set aside. Prepare the cinnamon and sugar; set aside.
Oven to 350.
3. In a large bowl, cream oil (Crisco) and sugar. Then add eggs one at a time, followed by vanilla and almond extracts.
4. Add the water to the egg mixture.
5. Gradually add the sifted flour mixture, along with 2-3 tsp of the cinnamon-and-sugar, into the egg mixture. The mixture will become very sticky.
6. Add the toasted chopped nuts.
7. On wax paper or a cutting board, mix a bit of flour with the remaining cinnamon-and-sugar.
8. Divide sticky dough into four parts and roll in wax paper "with flour and cinnamon and sugar" until the logs are 2-4 inches shorter than the cookie sheet.
9. "Put on greased cookie sheet" and bake at 350 for 40 minutes. (No mention of turning them or leaving them in the oven to dry out...)
10. After 40 min, remove from oven, cut logs into 3/4" slices, turn oven off, and then let cookies dry and harden in the cooling oven.
NOTES:
This recipe doesn't call for refrigeration.
Nuts, cinnamon-and-sugar, salt, and water were not in the ingredient list but are referred to in the preparation steps.
The original ingredient list calls only for vanilla extract; no almond extract. It also calls to add the vanilla after adding the flour and baking powder, but Liz had changed that step.
Uses wax paper but no mention of refrigeration or of cutting the rolled "logs." Original preparation steps as written by Sara Goldberg probably were done by memory and not while actually making the cookies.
For reference, look at Liz's other Mandelbrot recipe.
INGREDIENTS
3/4 cup Crisco or 1/2 cup oil
1 cup sugar
3 eggs
1/4 cup water
3-1/2 cups flour, sifted
2 tsp baking powder
1/4 tsp salt
1-1/2 tsp vanilla
1/2 tsp almond extract*
cinnamon-and-sugar (1/2 Tbl cinnamon to 1/4 cup white sugar)*
1/2 cup chopped almonds, toasted* (use almond halves for easier chopping)
*item added to ingredient list by Liz.
PREPARATION
Oven to 350.
1. Chop the nuts finely and toast them in an ungreased skillet on medium heat until fragrant. Remove quickly and set aside.
2. Sift flour, baking powder, and salt into medium bowl and set aside. Prepare the cinnamon and sugar; set aside.
Oven to 350.
3. In a large bowl, cream oil (Crisco) and sugar. Then add eggs one at a time, followed by vanilla and almond extracts.
4. Add the water to the egg mixture.
5. Gradually add the sifted flour mixture, along with 2-3 tsp of the cinnamon-and-sugar, into the egg mixture. The mixture will become very sticky.
6. Add the toasted chopped nuts.
7. On wax paper or a cutting board, mix a bit of flour with the remaining cinnamon-and-sugar.
8. Divide sticky dough into four parts and roll in wax paper "with flour and cinnamon and sugar" until the logs are 2-4 inches shorter than the cookie sheet.
9. "Put on greased cookie sheet" and bake at 350 for 40 minutes. (No mention of turning them or leaving them in the oven to dry out...)
10. After 40 min, remove from oven, cut logs into 3/4" slices, turn oven off, and then let cookies dry and harden in the cooling oven.
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