32 Grenville Street M4Y 1A3
NOTE: This is an adaptation of a recipe that appeared in The Toronto Star Friday, December 6, 2013 in their Cookie Calendar section.
- ¼ cup (185 ml) vegetable oil
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 ¾ cups white flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup dried cranberries
- ½ cup sliced almonds
Beat together the oil, eggs, sugar and essences
Mix the solids in a separate bowl and then add to the beating liquid mixture
The mixing bowl is 8 oz, so I have ended up with 2 pounds of dough.
Here is the dough, viewed from above.
The mixing blade has created a temporary cavity.
The dark lumps are dried cranberries.
If your mixture seems a tad sloppy you can add a dash of flour OR let the mixture set for an hour; the dried cranberries will absorb some moisture.
Roll the mixture out into logs; I have made two logs, about two inches diameter each (although they have flattened out a bit), and about eight or ten inches long on a greased baking tray.
Bake for twenty minutes in a pre-heated 300° oven.
We want the partially-cooked mixture to be firm enough to slice.
I am not a purist; I use a pizza-cutter to slice the cooked logs into one-inch chunks.
Pop the sliced logs back into the oven for ten or more minutes, until the surface turns a golden brown.
Remove and cool.
Yes, I know it looks as if the slice off one end of a log has been prematurely removed and consumed while still hot …
Toronto, Friday, August 14, 2015 12:55 PM
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