Feb 9, 2012

Mandelbread

This is the other goodie (in addition to the Marble Fudge Cookies) over which I have no self control.  This recipe (and how's this for a giggle) is my ex Mother In Law's recipe.  From day one, I have had a major addiction to this recipe (and the finished product).  It's very quick to make (as it uses oil rather than butter which needs to come to room temperature) and it lasts well both on the counter and in the freezer.  I took some skiing with me last winter and we left it in the car while on the slopes and when we got in the car and the end of the day, we were noshing away on the mandelbred.  The chocolate chips had a "snap like" quality to them which made them extra enjoyable.

Ingredients

2 eggs
1 cup of vegetable oil
1 tsp of vanilla
1 cup of sugar
1 tsp of baking powder
3 cups of flour
Chocolate chips and/or nuts
Cinnamon and Sugar

Directions
Preheat oven to 350 degrees
  • Beat eggs and sugar with a fork. 
  • Add oil and vanilla and beat a bit more.   
  • Add/Mix in flour one cup at a time.  
  • Add baking powder w/1st cup. 
  • Add chocolate chips and/or nuts (roughly 1.25-1.5 cups total). 
  • Divide dough in half.   
  • Shape each into a long thin log (the length should be just short of the length of the cookie sheet).  
  • Bake for 30 min.   
  • Take mandelbred out of the oven and turn off the oven
  • Slice on a diagonal; lay the mandelbred on its side.   
  • Sprinkle with cinnamon and sugar.   
  • Return to the oven (with the oven off) for ten minutes.  Let cool on pan set on wire rack.

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