A tender-crisp, walnut-studded cookie (traditionally made with almonds, or mandel in Yiddish) adapted from a 1950s family recipe.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in center of oven; preheat to 350 degrees F. Coat 2 large baking sheets with cooking spray or line with parchment paper.

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  • Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a large bowl. In another large bowl, whisk eggs and 1 cup sugar until combined. Add oil and vanilla; whisk to combine. Stir in the dry ingredients and walnuts with a spoon until just combined.

  • Combine the remaining 1 tablespoon sugar and cinnamon in a small bowl. With lightly oiled hands, divide the dough in half and spread it into two 3-by-12-inch-long logs on one of the prepared baking sheets. The logs of dough will be side by side and about 3/4 inch thick each. ("Don't potchke the dough.")

  • Bake until lightly browned on the edges and beginning to firm, 20 to 30 minutes. Cool on the pan on a wire rack for 20 minutes. (Keep the oven on.) Slice each log into 1/2-inch-thick cookies; divide the cookies between the baking sheets, cut-side down, and sprinkle with half the cinnamon-sugar mixture.

  • Move the racks to the top and bottom thirds of the oven. Bake the cookies for 5 minutes. Turn the cookies over, sprinkle with the remaining cinnamon-sugar mixture and bake for 5 minutes more. Transfer to a wire rack to cool completely.

Tips

Make Ahead Tip: Store in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.

Nutrition Facts

105 calories; 5.2 g total fat; 0.5 g saturated fat; 14 mg cholesterol; 40 mg sodium. 22 mg potassium; 12.9 g carbohydrates; 0.9 g fiber; 5 g sugar; 1.9 g protein; 21 IU vitamin a iu; 5 mcg folate; 9 mg calcium; 5 mg magnesium; 5 g added sugar;

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
10/30/2011
This is my favorite holiday cookie! I've made this recipe since it first printed in Eating Well and then every year have looked it up online. It takes a little time but the compliments always outweigh the effort. I like that the cookies are sophisticated and aren't too sweet so can be eaten as a breakfast pastry. (I've even had a Jewish grandmother compliment this cookie as well!) Read More