( Baltimore Sun photo by Lloyd Fox / November 13, 2008 )
(Makes about 6 dozen)
1 cup sugar
1 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon lemon extract
zest of 1 lemon
juice of 1 lemon
4 cups flour, pre-sifted
2 teaspoons baking powder
1 teaspoon salt
1 cup sliced almonds
sugar and cinnamon for sprinkling (about 4 tablespoons sugar, 2 tablespoons cinnamon)
Preheat oven to 350 degrees and spray 2 cookie sheets with cooking spray. Beat the eggs well until light in color, about 2 minutes. Add the sugar and oil; beat well. Add the vanilla, almond extract, lemon extract, lemon zest and lemon juice.
Combine flour, baking powder and salt in a separate bowl. Turn mixer to low speed and spoon in the dry ingredient mixture. Dough will be quite stiff and sticky. Add sliced almonds to the batter, stirring on a low speed for 30 seconds.
Turn dough out on floured surface and divide into 5 parts. Form 3 long strips on 1 pan and 2 strips on the other pan; each strip should measure about 2 1/2 inches wide. Sprinkle strips with a mixture of sugar and cinnamon; bake for 20 minutes in a preheated oven. When done, remove from oven, slice the strips crosswise and turn each piece on its side, sprinkle with sugar/cinnamon mixture and return to the oven for about 7 minutes. Repeat by turning the pieces on the other side. Sprinkle with sugar and cinnamon and bake again for 7 minutes.
Cool on baking rack. Mandelbrot can be stored in a tight container, and also freezes well.
Courtesy of Esther Weiner, Baltimore
Per cookie: 78 calories, 1 gram protein, 4 grams fat, trace saturated fat, 9 grams carbohydrate, trace fiber, 12 milligrams cholesterol, 46 milligrams sodium
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