Today's cookie is mandelbread, which means nut bread in Yiddish, because mandel means nut and, as I am sure you can guess, bread means bread. The original recipe came from my mom's friend Beverly. I modified it slightly because several of my kids' friends have nut allergies so I try to avoid baking with nuts in general. And how did I modify the recipe? I kind of just left out the nuts and waited to see what happened. And you know what? Nothing happened. They tasted pretty much the same either way, which is a good thing because these are fantastic. I always always always get compliments on these cookies. These are my go-to cookies when I want to give something slightly fancier than chocolate chip cookies for a gift, and yet less fancy, than say a layer cake.
Without further ado, I present Beverly's Mandelbread:
1 stick margarine
1 cup sugar
2.5 tablespoons of oil
2.5 cups of flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups chocolate chips
(optional - 1 cup ground or chopped walnuts)
Prepare two cookie sheets by lining them with foil and greasing them with cooking spray. Cream the margarine and sugar together in a standing mixer. Add the oil, eggs and the dry ingredients, mixing on low until all the ingredients are just incorporated. Cover the bowl with the cookie dough and refrigerate for about an hour. About ten minutes before you plan to bake them, preheat the oven to 350 degrees. Divide the batter into quarters, shaping each quarter into a log shape - you can make them long and skinny or short and well, dumpy, it doesn't really matter, but these baking instructions call for making them shorter and dumpier. If you choose the long and skinny, just shorten the baking time and keep checking them through the oven window.
Bake for 25-30 minutes, until light brown. Remove the pans from the oven, and wearing your oven mitts, use a very sharp knife, kind of like one you might carve a turkey with, and slice the logs into slices. Turn the slices onto their sides - so they are lying down instead of standing up like they were right after you sliced them. Bake them again for another 5 minutes. Remove from the oven, let cool and store in an airtight container until they're gone, usually about a day. These also freeze very well. I can't really say how many cookies you will get because it all depends on the size of your original logs and the size of the cookies that you cut once they come out of the oven. But it's all good. No worries.
Are you a Mom?
Of course you are,
your shirt is dirty :)