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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Accordion Treats |
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Serves: 48 Print this RecipeGerda Roderer - Berkeley, California Bake-Off® Contest 9, 1957 Grand Prize Winner This uniquely shaped cookie is an old family recipe that originated in Alsace-Lorraine. 2 (1-yard) sheets heavy-duty foil 3/4 cup margarine or butter, softened 3/4 cup sugar 1 teaspoon vanilla extract 2 eggs 1 cup all-purpose flour 1/4 teaspoon salt 1/2 cup chopped walnuts, if desired 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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