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Vary the nuts and extracts for different flavours to match your favourite coffee shop.

7 dozen
3 cups all-purpose flour
1 cup sugar
1 tablespoon Fleischmann's® Baking Powder
3/4 teaspoon salt
4 eggs
1/2 cup Mazola® Corn, Canola OR Vegetable Oil
2 teaspoons pure vanilla extract
OR 2 teaspoons anise extract
1 cup coarsely chopped toasted hazelnuts OR almonds
1 egg, lightly beaten
Associated Recipes:

Preheat oven to 350°F. Spray 2 cookie sheets with cooking spray.

Combine flour, sugar, baking powder and salt in a medium bowl; set aside. Blend eggs, oil and vanilla in a large bowl. Gradually stir flour mixture into egg mixture until well combined. Stir in nuts.

Shape dough into 4 logs, about 10 to 12 inches long. Place 2 logs on each prepared cookie sheet. Brush each dough log with the beaten egg.

Bake 20 minutes, rotating cookie sheets halfway through. Remove from oven; let cool 10 minutes.

Slice each log into 1/2-inch slices. Place cookies, cut side up, on cookie sheets. Bake 15 to 20 minutes more until lightly toasted. Cool completely.

Recipie Tip : To form logs place a quarter of the dough onto the cookie sheet, cover with a sheet of plastic wrap and then form the log. After log is formed remove plastic wrap and repeat for other logs.



Total Time
Bake Time 45 to 50 minutes
Nutritional Facts
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