From EatingWell: December 2005/January 2006
A tender-crisp, walnut-studded cookie (traditionally made with almonds, or mandel in Yiddish) adapted from a 1950s family recipe.
- 2 cups whole-wheat pastry flour
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup plus 1 tablespoon sugar, divided
- 1/2 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 1 cup coarsely chopped walnuts
- 1 teaspoon ground cinnamon
- Position rack in center of oven; preheat to 350°F. Coat 2 large baking sheets with cooking spray or line with parchment paper.
- 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 & Notes
- Make Ahead Tip: Store in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.
Per cookie: 103 calories; 5 g fat (1 g sat, 2 g mono); 16 mg cholesterol; 12 g carbohydrates; 2 g protein; 1 g fiber; 39 mg sodium; 19 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate, 1 fat
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- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Type of Dish
- Baked Goods, bars & cookies
- December 2005/January 2006