Cookies music to the mouth


March 19, 2003|By Ellen Hawks | Ellen Hawks,SUN STAFF

Helen M. Huebel of Parkville requested an Accordion Treat Cookies recipe. She said she had "scoured cookbooks and papers. [They are] very tender cookies and the batter was poured into accordion-pleated aluminum foil to bake."

From Kathy Catlin of Severn came the chosen response. She wrote: "Many years ago, this was the recipe used for a National Grange cooking contest. My mother made it then, and I have kept the recipe."

Accordion-Pleated Cookies

Makes 4 dozen cookies

1/4 cup butter, softened

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/4 cups sifted flour

1/2 cup chopped nuts, if desired

heavy-duty aluminum foil

confectioners' sugar, optional

Cream the butter. Gradually add sugar, creaming well. Blend in eggs, vanilla and salt. Beat well. Gradually add flour and nuts, if using; mix thoroughly.

Fold 1 yard of foil in half lengthwise. Fold the doubled foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place foil on baking sheet.

Drop a rounded teaspoonful of dough into each fold. Bake in a preheated 325-degree oven for 25 to 30 minutes until golden-brown. Cool 10 minutes.

Remove cookies and reuse foil. If desired, sprinkle cookies with confectioners' sugar or frost with icing.

Tester Laura Reiley's comments: "These are crisp, wedge-shaped butter cookies that people find intriguing. `How did you get the cookies in this shape?' they ask. During the baking process the dough spreads to 5-inch-long cookies. They almost look like long biscotti, but with the tender consistency of a butter cookie.

"If the foil looks too greasy or has too many crumbs on it, wipe it clean before adding another batch of cookies, or just turn it over and use the other side of the foil. If you don't fancy using confectioners' sugar, a drizzle of melted chocolate makes these very elegant."

Recipe request

Gloria G. Nelson of Rice, Minn., is seeking a recipe for tomato dumpling soup. "It has a milk/cream base with chunks of tomato, lots of onions, garlic and dumplings."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.

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