- 5 cups all-purpose flour (sifted)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 1/4 cups brown sugar
- 1/2 pound margarine or butter
- 4 eggs
Use hands to combine creamed mixture with the dry mixture.
- 1 tsp. vanilla
- 1 tsp. almond extract
- 2 cups nuts (your choice, but we use almonds)
Roll into rounded two logs, 2-3 inches wide. Bake at 350 degrees for 20 minutes. Let cool and slice. Toast slices for 10 minutes at 325 degrees.
Optional: Add cinnamon and sugar at toasting or dip in melted chocolate.
If you cut them small enough, the recipe should make 3-4 dozen pieces 1 1/2 inches wide.
The dessert can be frozen for 6 months layered in cookie tin with wax paper between layers and on top.
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