Serves: 48
Total Calories: 42
Heat oven to 325°F. Fold 1 sheet of foil in half lengthwise. Fold the 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-Iong 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.
For flavor variations, substitute one of the following for the walnuts or vanilla. Replace walnuts with 1 teaspoon cardamom, caraway seed, anise seed, or grated orange or lemon peel. Replace vanilla with 1/2 teaspoon rum flavor or almond, orange or lemon extract.
HIGH ALTITUDE - Above 3,500 feet: Decrease sugar to 2/3 cup increase flour to 1 1/4 cups. Bake as directed above.
Nutrition Per Serving (1 cookie): Calories 60 Protein 19 Carbohydrate 5g Fat 4g Sodium 45mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Accordion Treats recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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