Recipe by cookiedog
1957 Grand Prize Winner of the Pillsbury Bake-off Contest.These cookies have an unusual shape because they are baked in sheets of foil folded like a fan. They would be nice in a gift basket.Edit: the picture in the cookbook this came from shows them drizzled with chocolate- Now what wouldn't taste better with chocolate!
Top Review by Sydney Mike
THANK YOU SO MUCH for this great tasting cookie [which also makes a very handy 'dipper']! I added these to my table of 'dips & dippers' & they were gone in no time ~ I'd put out an orange-flavored chocolate dip & let nature take its course! Thanks for the great recipe!
- heavy-duty aluminum foil (2 1-yard sheets)
- 3⁄4 cup margarine or 3⁄4 cup butter, softened
- 3⁄4 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped walnuts, if desired
Directions See How It's Made
- Heat oven to 325°F.
- Fold 1 sheet of foil in half lengthwise. Fold double-thickness foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with second sheet of foil.
- In large bowl, beat margarine and sugar until light and fluffy. Add vanilla and eggs; beat well. Add flour and salt; mix well. Stir in walnuts. Drop 1 rounded teaspoon of dough into each fold of foil (dough spreads during baking to form 4 1/2 to 5 inch-long cookies.).
- Bake at 325°F for 18 to 26 minutes or until golden brown. Remove cookies from foil; cool completely. Turn foil over for second baking.
- TIPS: If desired, baked cookies can be sprinkled with powdered sugar or frosted with a powdered sugar glaze.
- VARIATIONS: Substitute one of the following for the walnuts or vanilla. Replace walnuts with 1 teaspoons cardamom, caraway seed, anise seed, or grated orange or lemon peel. Replace vanilla with 1/2 teaspoons rum flavor or almond, orange or lemon extract.